Tide to Table Profiles: Seagrove Kelp Co.
The Seagrove Kelp Co. raises sustainable seaweed in Southeast Alaska.
The Seagrove Kelp Company grows kelp from seed to harvest in Southeast Alaska. Kelp is a sustainable crop that combats ocean acidification through carbon sequestration. Sustainable kelp farms also require no freshwater or feed, creating a crop with a low carbon footprint.
Helping Local Industry
Kelp farms like the Seagrove Kelp Co. are still fairly novel in Alaska, but this fast-growing industry is already increasing year-round job opportunities along the coast. Kelp farms allow coastal economies to diversify and for growers to make use of existing boats, equipment, and processing resources in their areas.
From Farm to Table
Seagrove Kelp Co. sells their kelp to local restaurants, as well as businesses that use kelp as an ingredient in their products. There are many delicious ways to enjoy kelp; you may have seen kelp pasta, chips, or salsa in your local grocery store. It is also a useful ingredient in products such as ice cream, tea, energy bars, cosmetics, garden fertilizer, and biodegradable packaging.
Kelp is a Superfood
Kelp isn’t just super for the environment, it’s super for a healthy diet. Seaweeds like kelp are natural sources of protein, fiber, and iodine. Kelp is also packed with vitamins such as B1, B2, B6, and B12, as well as vitamin C and niacin. It also contains essential elements such as iron, cobalt, zinc, nickel, magnesium, and iodine.
Seagrove Kelp Co. is the largest kelp farm in the U.S., with 100 acres in kelp cultivation and an additional 27 acres for oysters.
Recipe: Seaweed Salad
- ¾ ounce dried seaweed (whole or cut)
- 3 tablespoons rice vinegar
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon grated ginger
- ½ teaspoon minced garlic
- ½ teaspoon red pepper flakes
- 2 scallions, sliced
- 1 tablespoon sesame seeds, toasted
- Soak the seaweed in warm water for five minutes to soften.
- Drain the seaweed, then squeeze out excess water. Cut the seaweed into ½ inch wide strips.
- Stir together the vinegar, soy sauce, sesame oil, sugar, ginger, garlic, and pepper flakes in a bowl until the sugar is dissolved. Add the seaweed and scallions, then toss to combine.
- Sprinkle with sesame seeds and serve.
To learn more about Seagrove Kelp Co., visit their website.
Sustainable Seafood from Tide to Table
The Tide to Table series profiles members of the aquaculture community, who provide valuable jobs and increase access to fresh, sustainably sourced seafood in the United States. Aquaculture is about more than just seafood production. It is about ecosystem stewardship, coastal communities, and economic opportunities.