Sugar kelp | DE L'EAU À LA BOUCHE

Illustration couleur d'une laminaire sucrée.

Fronde ressemblant à une large pâte à lasagne, plate et gaufrée au centre, avec des bords minces et ondulés.

Selon l’emplacement de l’algue, le stipe peut être plus ou moins long de quelques centimètres à plusieurs mètres. Assez flexible, il permet à la laminaire de suivre le mouvement des vagues sans être arrachée.

Les crampons sont minces et peu nombreux.

Nom

Sugar kelp
Saccharina latissima

Type

Brown algae

Autres appellations

Sea belt, poor man's weather glass

Nom en cuisine

Royal kombu

État de la ressource

Not a cause for concern

Saison de consommation

Processed all year round.

SIZE:

From 1 m to 2 m, up to 7 m.

LIFE EXPECTANCY:

3 to 5 years.

LIFE CYCLE:

Sexual maturity around 1 or 2 years.

Sugar kelp grows rapidly in spring, with a record of 4.87 cm in one day.

At the end of June, its growth slows down to concentrate its energy on accumulating sugar and creating spores. These are released between August and October.

Sugar kelp grows from the area located between its stipe and its frond. If it is cut below this area or pulled out, it will no longer be able to regenerate.

A gourmet cradle

These algae are the perfect nursery for lobster larvae. In fact, they can hide in kelp forests while having easy access to food. Green sea urchins, a lobster’s favorite meal, love sweet kelp and are often found in the same place.

Coastal zone, up to 15 m deep, below the low tide zone and close to the shore.

Sugar kelp favors cold water, in sheltered or semi-sheltered areas.

Photographie des crampons d'une laminaire sucrée.

The kelp clings to the bottom with spikes.
Credit: Éric Tamigneaux

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PREYS:

CO₂
Solar energy

PREDATORS:

Herbivorous molluscs
Green sea urchins

MACHINES:

Hand harvesting, rope seeding, and cultivation.

REGULATIONS:

Harvesting requires a permit. It must be done by cutting the kelp where it can regenerate, not by tearing it off.

When diving for kelp, the harvesting surface must not exceed 15 m in diameter. Harvested surfaces must be at a distance of 15 m from each other.

Photographie d'une filière remplie d'algues.

Algaculture is becoming increasingly popular in Quebec.
Credit: Éric Tamigneaux, photo taken in Paspebiac in 2019.

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Sugar kelp is a Smarter seafood listed species.

BENEFITS:

Eating a few grams a day of dried Kombu, which is rich in iodine, helps to maintain healthy thyroid function. However, be careful not to overdo it to avoid thyroid dysfunction.

Kelp is also rich in antioxidants and an important source of minerals. Thanks to its iron content, it can help reduce the risks of anemia. Its vanadium content also helps regulate blood sugar levels.

Psst! Sugar kelp is also a source of soluble fiber. So, as well as being a great addition to any dish, it also helps to improve digestion and prevent constipation.

LET’S COOK:

Iodized and slightly sweet taste

OUR CULINARY ADVICE:

Often used in a dried, crumbled form.
Can be used as a thickener or flavor enhancer in soups or salads.
Makes legumes more tender and digestible when added to cooking water.
Can also be used as a base for broth.
Its fronds can be used to make fish or seafood papillotes. This method of steaming under hot stones, is already widely used by the Innu, Mi’gmaq, and Inuit.

The waters of the St. Lawrence are known for their good quality. However, since algae absorb elements present in the water in order to grow, it is best to verify the cleanliness of the harvesting site before consuming fresh kelp.