Sargassum Seaweed

1668

Sargassum muticum, commonly known as Japanese wireweed, is a brown seaweed, normally brown to yellowish with a length up to 10 m. It is an autotroph that uses energy from sunlight. The photosynthesis is facilitated thanks to aerial vesicles which allows the algae to raise to the surface. Potential uses include, fertilizer, aquaculture feed, water treatment, anti-fouling, and antioxidants in pharmaceutics, cosmetics, and health fields. Some Sargassums are consumed fresh, others cooked in coconut milk or a little vinegar or lemon juice. It is smoked-dried to preserve it. Sargassum is also eaten by itself or added to fish and meat dishes. If not strong it can be added to salads after washing, or it can be cooked in water like a vegetable. If theSargassum is strong flavored it can be boiled in two changes of water. A second way of cooking Sargassum, such as S. fusiformis, is fry it quickly then simmer it in water with soy sauce and other ingredients for 30 minutes to two hours or more, depending upon the dish. Other areas of the world mix their Sargassum with oil, salt and green onions and using as filling in dumplings.