| James Williams Wednesday, May 29, 2013 |
Kelp from the Long Island Sound is being found in plates and soup bowls of many diners in New York City restaurants. Waters near the Thimble Islands is where this kelp was farmed and they have sold 120 pounds of their product to restaurants.
The Thimble Island Oyster Company grew the kelp ribbons. Bren Smith, the owner, also raises clams, mussels, and oysters on a 20-acre plot. “We’re the only one in the country selling a fresh kelp product. It has a short shelf life, but because I’m close to New York City, I can sell it directly there.”
The sale to the restaurants was very significant, simply because it was the first time that seaweed from the Long Island Sound was sold as a food product. New equipment was required to subject the kelp to safety tests and this was funded by Sea Grant, which is based at the University of Connecticut’s Avery Point campus in Groton.
The director of the Aquaculture division of the New York Department of Agriculture, David Carey, explained that the permits for growing a seaweed crop specify that is can be grown only in areas that are also approved for farming shellfish, so it has to meet the same standards in water quality. Carey said that the department is excited about the potential for former lobstermen who could repurpose their boats for seaweed farming.
New York chefs are using the kelp in salads, butter, soups, and in some Nordic cuisine dishes. In addition, some are developing dishes, such as pickles, cocktails, and kelp ice cream. The market for local kelp is still developing, but Smith is planning to triple his kelp production and wants to try to grow other kinds of seaweed as well.
The success of Smith is sure to open up other’s eyes about the potential for farming seaweed in Long Island Sound. It is a sustainable crop that can give a high yield and be quite profitable, and it can be much sought after as well.
jamesw@longislandyellowpages.com Appears In: Local Events , Restaurants & Food
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