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Landon Diaz
Landon Diaz

Where To Buy Kelp [UPD]


Kelp is the sustainable superfood from the sea. Requiring zero inputs to grow -- no fresh water, no fertilizer, and no arable land. Kelp benefits the ecosystems where it is grown, and your body as well as it is packed with dense nutrition. Kelp is rich in trace minerals, vitamins, and iodine.




where to buy kelp



Kelp is a large brown macroalgae that grows in cold ocean waters. In the wild, kelp can form giant forests, which provide spectacular homes for hundreds of marine species. There are many different species of kelp including Saccharina latissima - known as Sugar Kelp and its close twin Skinny Kelp, which are the two types of kelp we grow to make our products.


Thorvin high quality kelp ingredients for human, animal and plant nutrition are available through specialty distributors and local dealers. We also sell direct to wholesale customers when a distributor is not available.


Research has also shown that kelp can possess powerful cancer-fighting capabilities, particularly against breast and colon cancer. Its high levels of antioxidants not only fight free radicals, but can aid people with diabetes and act as a powerful anti-inflammatory agent.


Kelp noodles are delicious and can be easily found at grocery stores, health food stores like Whole Foods, or bought online on Amazon. Try swapping out your pasta for this low-carb alternative, or use them to create a tasty kelp noodle salad.


Seaweed snacks are crunchy morsels of umami flavor. While these chips can be found at most grocery stores, you can also try your hand at making your own. Follow this easy recipe for Korean fried kelp chips from Food52.


An easy way to start eating kelp is by buying convenient kelp powder. This nutrient-dense powder can be used in a variety of your favorite recipes. Add it into your favorite morning smoothie, mix into salad dressing, or make kelp tea.


Kelps are among the most useful species of seaweeds. The most valuable kelps grow in cold, mineral-rich waters and grow more slowly. These kelps collect minerals, vitamins, enzymes, amino acids and other beneficial bioactive properties. Thorvin carefully captures and preserves these nutrients using the most effective drying and storing methods in order to deliver the most consistently effective products derived from these kelps. Thorvin requires superior selection, management, harvesting and processing to meet its standards.


Harvested from the bottom of the frigid Icelandic coast, this wild oarweed kelp has a deep umami flavor and oceanic minerality. Use it to give any dish a salty and briny kick. It's for adding depth, savoriness and body to soups, for finishing meat and seafood dishes or as a salt substitute.


Because we are committed to preserving the delicate balance of the ocean's ecosystem, our kelp is carefully tended to. As a result, every bag of our Organic Sugar Kelp Flakes is not only delicious, but also a testament to the wisdom of responsible harvesting. Our kelp is organically certified and grown on our regenerative farm utilizing zero fresh water, fertilizer, or dry land to grow, and only the sun to dry.


Experience the nourishing goodness of the sea with every sprinkle of our Organic Sugar Kelp Flakes. Whether you add it to your favorite dish, enjoy it as a snack, or use it as a salt substitute, you'll be grateful for the health and vitality that this seaweed brings to your life. With its natural sweetness and delicate crunch, our kelp flakes are a wise choice for anyone seeking a more balanced and mindful lifestyle.


We will collect and ship Macrocystis (giant kelp) from Southern California. It will be shipped via USPS priority mail (2-day service). Refrigerate the product when you receive it and it should be good for study for 1-4 weeks.


Try this savory and slightly sweet and tangy Korean kelp noodle salad. This seaweed noodle salad is made with gluten free and low calorie kelp noodles. It is pleasantly crunchy, light and delicious. It goes well with Korean BBQ and other Korean dishes.


Kelp noodles are made without the addition of grain flour or starch, so it is used as a gluten free noodle alternative. They are also low in calories, so they are popular amongst the low carb diet community. If you want to learn more about the health benefits of kelp noodles, read this article.


Kelp farming is deliberately growing kelp from seed to harvest, which is different than simply harvesting wild kelp. The Alaska Dept. of Fish and Game Division of Commercial Fisheries oversees both wild kelp harvesting and kelp farming. The Alaska Department of Natural Resources oversees farm placement. Kelp farming is in its infancy in Alaska, with farms currently operating near Ketchikan, Craig, Kodiak and soon - Sand Point.


To start a kelp farm, spore material is gathered from wild adult plants in mid to late summer for further processing in a nursery facility. The dark patches on the bull kelp (below left), called a sorus (singular) or sori (plural), are the reproductive tissues that hold spores.


The kelp sori are taken to a hatchery and prepared for an overnight round of dessication and temperature stress; the dessication and cold encourages spore release. The next day, sori are put in beakers of filtered seawater and cooled in a refrigerator, which stimulates the spores to release from the sorus into the seawater.


The seine twine is tightly wrapped around the PVC pipe. Twine-wrapped PVC pipe sections are put into a tank of filtered seawater, and the spores of the seaweed are introduced from the beakers into the tank for a day or two, where the spores attach to the twine on the pipe. The pipe sections are then transferred to smaller, aquarium-sized tanks, where lights are added along the sides of the tanks to promote photosynthesis to grow the new kelp seedlings.


In four to six weeks, the twine is brown with kelp. The seedlines are then transported from the hatchery to the farm in a tote of seawater for outplanting during September through November for the grow-out phase of production.


After the kelp workshop, I traveled to Craig, where I met up with Markos Scheer (below, transporting kelp seedlings to the grow site) and Tiffany Stephens, two of the workshop attendees. Markos owns perhaps the largest kelp farm on this side of the North Pacific near Craig. Markos lived on Prince of Wales Island, where his mother was a tree thinner. He attended Hollis, Klawock and Ketchikan High schools, and graduated from Ketchikan High School. He worked for over a decade at a Ketchikan fish processor, then put himself through law school. Scheer practiced law for 20 years at several Seattle law firms. His practice involved representing seafood producers, processors and other businesses on the west coast and Alaska. His background, with knowledge of the local waters and communities, fish processing experience, and law experience to navigate the numerous legal hoops necessary to set up a mariculture farm in Alaska, proved ideal for setting up a kelp farm. Expertise in actually growing the kelp he figured he could learn after his farm was set up and ready to seed.


Luck was on his side. By coincidence, Tiffany Stephens, who recently completed a PhD degree that focused on kelp, happened to attend a presentation Markos delivered to the local community at the City of Craig council office. Walking into the meeting, she cheekily questioned what a former lawyer had to say about kelp. Walking out, not only was she supportive of the venture, but a year later had herself a job applying her expertise as the technical expert for the project. Also working for Markos are a number of local couples, including Zach and Jessica out of Hollis and Steven and Melyssa, a young Craig couple raised in the fishing industry who gillnet for salmon in the summer.


The farm is located in a bay in about 150 feet of water. A simplified description of the kelp farm is to visualize a football field. The sidelines are called catenary lines, which are lines floated at the surface with buoys and anchored along their lengths. These lines form the primary engineered strength and structure of the farm. It is a somewhat permanent structure that is engineered to stay in place over time.


The lines that cross the football field from sideline to sideline are the kelp grow out lines. These lines attach at either end along the catenary lines. The grow out lines have both anchors and buoys attached to them along their length so that the lines stay about 10 feet below the surface.


The grow out line depth is adjusted up and down with buoys and anchors, depending on the species of kelp on the line Bull kelp is a floating kelp, so as the kelp grows, more anchors are needed to keep the kelp from floating to the surface to maintain good growth. Sugar and ribbon kelp are typically neutrally buoyant as they grow, so more buoyancy is not typically needed to keep the kelp in the sunlight to maintain good photosynthesis.


The large volume of kelp expected from the Craig farm - which Scheer expects could be around a million pounds once he gets the kinks worked out - will require cooperation from local fish processors to process the production. The timing of the kelp harvest in May is ideal as it occurs just before large volumes of salmon start arriving at the plants in early July, and thus will extend plant operations and employment.


Point Judith Kelp Company brings fresh kelp and other nutrient-rich, eco-friendly specialty seaweeds straight from the salty waters of the Ocean State to your dinner plate. We also create seaweed-based products for our health-conscious customers, including top-quality skincare products, dog food, and plant food. We invite you to experience the healing powers of local specialty seaweeds and support Rhode Island\u2019s coastal economy with Point Judith Kelp Company products. 041b061a72


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