seafood industry braces itself for ‘vegetarian
August 8, 2003,
just-food.com: It’s still from the sea
but can the ‘vegetarian oyster’ compete with
the original? Nick Joy, of Scotland’s Loch Duart
salmon farm thinks so.
The Scottish fish farm is experimenting with methods to
mass-produce seaweed to create their new ‘vegetarian
oysters’. The reputable salmon grower hopes to export
the seafood-free oysters to restaurants across Europe
and even in Japan, reported the Yorkshire Post.
Joy, managing director of Loch Duart, said that seaweed
tastes rather like an oyster. It also has the benefit
of being full of vitamins and minerals – and would
also be suitable for vegetarians, unlike real oysters.
Joy hopes to boost seaweed production to around 200 tonnes
a year within the coming four years so that it can begin
to target the export market. However, the Post quotes
him as warning that seaweed is difficult to cultivate
Loch Duart’s new project will benefit from the company’s
already strong reputation for its salmon, which is farmed
in a sustainable way and graces the tables of such prestigious
restaurants as Nobu, The Ivy and Le Caprice.
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