All the seaweed as garnish they are a reality that has already arrived. In this article we discover the business of consolation war, a sea scientist who is revolutionizing gastronomy. Is algae the new lettuce? Will the new orchards be found in the sea? We enter the exciting result of science and gastronomy.
The garden of the sea of Cadiz
Algae! Who has not gone into the sea and came out scared after one of these brushed his leg? The truth is that they are essential for the survival of marine ecosystems. The funny thing about them comes from the fact that they are also tremendously beneficial for human health. Use seaweed as garnish it can have multiple benefits. Ask Consuelo Guerra, creator and genente of suralgae.
This company defines itself on its page well as "The garden of the sea". It comes in handy, since it sells algae that are quite reminiscent of common vegetables such as lettuce. It offers a quality product and hand-picked. As a curiosity we can mention that it is the only Andalusian company specialized in collecting and selling this maritime product. It is based in Vejer de la Frontera (Cadiz) and the case of its creator is surprising.
She studied marine science with professors who had already flirted with the world of gastronomy. Some of the projects in which they participated was the marine paella of the chef Angel León. However, the one who finally attracted her to the kitchen was her brother. He attended in his company of this chef very long talks about cooking with some of the best chefs, as well as scientists. It was the brainstorming between science and cooking that led him to undertake this project.
Seaweed as garnish with Suralgas
His idea is based on taking advantage of a proximity product in a sustainable financing model. Preserving ecosystems in the long term for the enjoyment of future generations is a key part of the Suralgas philosophy. Seeks to increase the presence of algae in the kitchen. The usual thing is that these are present as decor in haute cuisine. However, his project seeks to achieve dishes with seaweed as a garnish. Convert them into one more ingredient.
Through its website you can buy fresh or salted seaweed, in addition to processed products. You have a lot of variety if you want to use seaweed, some of these can be pesto, ratatouille, tartare, crackers ... All seaweed, of course. You also have a surprising semi-cured goat cheese with seaweed. Finally we point out the spices made from algae, the essence made from the mixture of dehydrated seaweed and seaweed salt.
Consuelo Guerra declares to the agency EFE looking to expand its catalog. He would like to get into the world of ready meals. In this way, I would offer healthy solutions to those who do not have the tiempo enough because of your work. One virtue that he comments about algae is that they are quite inexpensive. They weigh little but have a lot of volume. Not to mention that once they are collected, they stay alive for a while. Take until fifteen days to spoil.
In this way, you can take advantage of all its nutritional virtues for longer than with the vegetables of a lifetime. In turn, it clarifies that should not be frozen. They have so much water that they would go soft when doing it.
The obstacles
The main pitfalls encountered by its creator are of the order bureaucratic. In order to use the estuaries where he collects his algae, he has had to do a lot of paperwork. These are marshes that were formerly used for salt mines. Bureaucratic processes are the responsibility of fishing, coast, environment y health. Calls for them to accelerate to achieve the exploitation of a product that is respectful of both the environment and people's health.
He does not understand why other completely aggressive methods, such as Trawling, have greater legal backing. Without a doubt, this is an example of how out of date justice is in a world that changes daily. The leaps and bounds in technology are sometimes necessary to preserve nature. Let's hope that both Consuelo Guerra and those who follow her after will have it much easier from now on.
