Bacon of the Sea

by MEAT+POULTRY Staff
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I Sea Bacon by Seamore turns yellow-green from purple when cooked.
I Sea Bacon by Seamore turns yellow-green from purple when cooked. (Photo: Jan Wischnewski for Seamore)
 

Seamore, a specialty food start-up based in Amsterdam, recently launched I Sea Bacon, a bacon substitute made of seaweed.

The company uses dulse, a variety of seaweed that looks like red lettuce and is loaded with protein and minerals. It’s commonly sold pulverized as a supplement and salt alternative. The product turns from purple to yellow-green when fried.

Willem Sodderland founded Seamore in 2014 after a family trip to Ibiza. He mistook the himanthalia (another variety of seaweed also called sea spaghetti) in his salad for real tagliatelle pasta, according to the company’s website. The first product from Seamore was I Sea Crisps. I Sea Pasta soon followed. Both varieties are harvested in Connemara which is situated on the west coast of Ireland.

Seamore touts its bacon substitute as sustainably harvested, organic, gluten free, non-GMO and low in carbohydrates and calories.

I Sea Bacon is sold online through the Seamore Webshop and in organic and health food stores in the Netherlands, the United Kingdom, Belgium, Denmark, Australia, Germany, Switzerland, and Austria. The product can be eaten raw, dried and cooked.

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