Box 569 Heriot Bay, British Columbia, Canada V0P 1H0
North America: 1.800.307.3982 | Local & Overseas: 1.250.285.2121
May 3rd, 2018
A common feature found on our kayak tours around Vancouver Island is the presence of seaweeds in their many shapes and forms. Marine ‘macroalgae’, or seaweeds, are plant-like organisms that live attached to rocks in the intertidal zone, in giant underwater forests, or floating on the ocean’s surface. They can be very tiny, or very large – growing to over 30 metres long. They have many plant-like features but are not true plants; they are algae. Algae are part of the ‘Kingdom Protista’, which means that they are neither plants nor animals.
Seaweeds are not true plants because they lack a vascular system (an internal transport system for fluids and nutrients), roots, stems, leaves, and enclosed reproductive structures like flowers. Because seaweeds are in constant contact with the water, they are able to absorb all that they need directly. Like true plants, seaweeds are ‘photosynthetic,’ converting sunlight into materials needed for growth.
As well as ‘chlorophyll’ some seaweeds contain other light-absorbing pigments, which can be red, blue, brown, or golden, and are responsible for the beautiful colouration often seen. Instead of roots, seaweeds have holdfasts, which attach them to the sea floor. The stalk or stem of a seaweed is called a ‘stipe’, which provides support. The leaves of seaweeds are called blades and their main function is to provide a large surface for the absorption of sunlight. Many seaweeds have hollow, gas-filled structures called ‘floats’ (or ‘pneumatocysts’) which help to keep the photosynthetic structures of the seaweed at the water’s surface so they are able to absorb energy from the sun.
Seaweeds are classified into three major groups; the green algae (Chlorophyta), the brown algae (Phaeophyta), and the red algae (Rhodophyta). Some of our brown seaweeds include bull kelp, feather boa kelp, winged kelp and giant kelp. Most green algae live in freshwater but a couple of examples of green seaweeds include dead man’s and sea lettuce. Red seaweeds include a Turkish towel, and nori – an essential ingredient when making sushi!
As the basis of the marine food chain, seaweeds are a food source for many marine animals, also providing shelter and homes for numerous fishes, invertebrates, birds, and mammals. Seaweeds are therefore essential to marine ecosystem health and longevity. We use many species of seaweed for food, cosmetics, pharmaceuticals and agricultural fertilizer production. Did you know that more than 70 percent of all the foods that you buy in the supermarket contain products derived from seaweeds? Including ice cream, toothpaste, cookies and beer!
And, probably too often, our guides can be found serenading guests with their bull kelp instruments…
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FAQs
Today most Nori is farm-raised. It is cultured by laver-raisers in calm sea in the Regions of Kyushu, the Seto Island Sea, Tokai, Chiba and Miyagi. The seeds are planted in the nets at the end of summer. The Nori grown in the farm is harvested from autumn to spring and processed into squared Nori after shredding.
Is nori different than seaweed? ›
Nori is probably the best known seaweed in the US — if you're not familiar with the many types of seaweed used in Japanese cooking, then nori is probably the one that comes to mind when someone mentions seaweed as something edible. It comes from pyropia, a type of red algae, but nori is not red but rather dark green.
Where does seaweed come from? ›
Seaweeds are marine plants also known as algae. They are found in a marine environment and have specialized parts that allow for photosynthesis. Plant parts are stems, roots, and leaves.
What is the difference between laver and nori? ›
Nori, sometimes referred to as laver, is made out of red alga. Nori is produced by a drying process and comes in neat square or rectangle sheets. Although most commonly seen as the "black wrapping" of a roll, nori is also great right out of the bag. The crispy texture is irressistable.
Why is nori so good for you? ›
Rich in antioxidants
Large amounts of free radicals are linked to multiple illnesses, including cancer, heart disease and diabetes. Nori contains antioxidant vitamins A, C and E as well as carotenoids and flavonoids which protect your body's cells from free radical damage.
Is nori seaweed safe to eat? ›
Nori is one of the most well-known edible seaweed species, and we're on a mission to make it easier to eat every day in a form that is better for you and our planet. Read on to learn why it has a 5-star rating for human and planet health.
Can I eat nori by itself? ›
With its briny flavor and crunchy texture, there's no wrong way to eat a nori sheet.
What is the healthiest seaweed? ›
Kelp is one of the best sources of iodine. Just one teaspoon (3.5 grams) of dried kelp could contain 59 times the RDI (8). Seaweed also contains an amino acid called tyrosine, which is used alongside iodine to make two key hormones that help the thyroid gland do its job properly ( 9 ).
What is the best nori to eat? ›
Best Overall Seaweed Snack: gimMe Organic Premium Roasted Seaweed, Toasted Sesame. Everyone loved this gimMe seaweed snack that used toasted sesame oil to infuse flavor, making the nori less fishy and more nutty. We also agreed it had the best crunch factor.
What country produces the most seaweed? ›
The largest seaweed-producing countries as of 2022 are China (58.62%) and Indonesia (28.6%); followed by South Korea (5.09%) and the Philippines (4.19%). Other notable producers include North Korea (1.6%), Japan (1.15%), Malaysia (0.53%), Zanzibar (Tanzania, 0.5%), and Chile (0.3%).
This is because seaweed is another term for algae, specifically the larger, multicellular algae found in marine environments. Algae is a type of multicellular, photosynthetic protist. Kingdom Protista is a unique and diverse group of organisms that don't belong to the plant, animal or fungi kingdoms.
Where does the US import seaweed from? ›
United States imports most of its Seaweed from South Korea, China and Vietnam .
Is nori better than seaweed? ›
Nori is your best choice if you need to limit iodine because it has less iodine than other species. Brown seaweed is especially high in iodine. Salt. If you need to watch your salt intake, you should be careful with seaweed, which is typically high in salt.
Why is my nori purple? ›
But, the Nori that has turned purple does so because it has taken in too much moisture and light after pressing, so it is of poor quality.
Is nori just roasted seaweed? ›
Are nori and seaweed the same? No. All nori is seaweed but, not all seaweed is nori. Nori is dried and made into sheets.
Can you grow your own nori? ›
Seaweed is easy to grow
According to the Washington Post, if given the right growing conditions, you can raise a crop of seaweed that gains up to six inches of growth in a single day. This is enough to keep you stocked in the nutritious snack.
Is seaweed Japanese or Korean? ›
Korean Nori (Gim)
It's similar to Japanese nori seaweed but it's seasoned with sesame oil and salt. Appearance also is unique. While Japanese nori is even thickness and has no holes, Korean nori has a holes and can recognize the difference by just looking at them. Just like Japanese Nori, it is used with rice.
Is seaweed Chinese or Japanese? ›
Seaweed grows along rocky shorelines around the world, but it's most commonly eaten in Asian countries such as Japan, Korea, and China. It's extremely versatile and can be used in many dishes, including sushi rolls, soups and stews, salads, supplements, and smoothies.
Why is Japanese seaweed so green? ›
When Seaweeds are added to boiling water (100 C) the other pigments melt and dissolve leaving behind the bright green chlorophyll. This trick is used for the iconic seaweed salad (wakame). Just as in the video above, wakame starts out brown and is blanched to attain the attractive bright green color.
