Posted on 04/15/2020 12:23:29 PM PDT by BenLurkin
One potential alternative food source – both for humans and the animals we eat – is algae.
Humans have eaten macroalgae, like wakame and nori seaweed, for thousands of years. But recently attention has turned to the nutritional and environmental potential of their microscopic cousins.
Microalgae are tiny protein-rich organisms found in both fresh and seawater. They typically contain essential amino acids, essential fatty acids, including omega-3, omega-6 along with omega-7, along with vitamins, such as A, D and E. The nutritional content varies depending on the type of microalgae, but two currently dominate the market for human consumption. The first is a group of species (known as a “genus”) called Chlorella. The second is the genus Arthrospira, more commonly known as “Spirulina”. Both are rich in nutrients.
Last year, Tzachor visited a small-scale microalgae farm in Iceland run by Israel-based company Algaennovation. The farm uses geothermal electricity to power LEDs that light transparent tubes called photobioreactors.
The site, which started out as a trial, has been fully operational since July 2019. Instead of being cultivated for human food, the algae grown at Algaennovation is fed to fish in aquaculture, replacing unsustainable fishmeal – wild fish caught in the millions of tonnes every year in order to feed farmed fish. Algae make a great alternative because they are rich in omega-3, which fish can’t produce themselves, and so need to get it from their diet.
Tzachor says while the system is based on geothermal energy currently, it could also work using hydroelectric power plants, meaning it could be replicated in many other parts of the world.
(Excerpt) Read more at bbc.com ...
Bttt
But how do you BBQ it? Us rednecks don’t know how to cook any other way.
Anyone remember the attempt to popularize “Fish Flour” fifty years ago?
Wild trash fish caught, immediately ground up, dehydrated, bleached and looked like flour, for baking bread. Bread had a very slight fish smell.
It died when the FDA said the fish had to be cleaned first.
I think we’ll have plenty of beans, no matter what.
Soiled-len Green
And it could fuel our combustible engines.
Win Win!
Soylent Green
I am an 80 yo and have eaten sea weed all my life. It is delicious served in fish soups and other fish dishes, as nori, made into icecream, in stews, and any number of other dishes. It is incredibly nutrient dense and it truly tastes good.
You all probably know how the ocean smells, well so does kelp, wakimi, etc.
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