industry braces itself for ‘vegetarian oysters’
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
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
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 in bulk.
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.