Seaweed, sabotage, and how Ireland could benefit from a sustainable crop under the sea

Paul Cobb, who has built up a business exporting culinary seaweed from West Cork to Japan, says there is an ocean of untapped potential in Ireland’s Atlantic waters

Roaring Water Sea Vegetable grows seaweed in Dunmanus Bay, West Cork. Because the seaweed is growing on lines which hang in the water moored to buoys, there is no disruption of the delicate marine ecosystem of the seabed involved in harvesting the farmed product. Picture: Paul Cobb

Many of us think of sushi when we think of eating seaweed, but the chances are that, even if you’re not a fan of Japanese cuisine, seaweed is already in your diet, as well as in your medicines, beauty products, and more.

From the agar jelly used in laboratory research or as a gelatin substitute, to alginates in your cough medicine or carrageenan used to thicken and emulsify foods like yoghurt and ice cream, seaweed products are actually all around us.