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Oishii Tide a Super Food Seaweed Snack..

Ebb Tides Oishii Tide - Sachets containing dried seaweed and botanicals of mint and basil. Snack, infuse, sprinkle to release the goodness.

Sprinkle, Infuse, Drink

Sprinkle, Infuse, Drink. Feed your mind body and soul with, dulse, laver, seaweed, basil and spearmint flakes, roasted white and black sesame seeds in biogradable sachets, gives you a refreshing, calming and highly nutritious experience. Sprinkle onto your rice, salads, couscous, fish, cereals, smoothies ideal as a snack on its own and much more. Infuse and create wholesome umami style miso, dashi type stocks, soups just add noodles, tofu, potatoes mushrooms and more. Give casseroles and stews the WOW factor.  Drink as a tea simply brew in a teapot creating a delicious refreshing and calming tea…….

Feed Your Body and Soul

Feed your body and soul with a Oishii Tide big on flavour,refreshing,calming seaweed,basil and spearmint sachets. Needing something quick shouldn’t mean compromising on nutrition or taste.Spearmint, Basil, Dulse plus Laver seaweeds create a cool calming flavour and healthiness to your food. Tide makes a super food snack, sprinkle, stock or relaxing tea.Creating a falvour and nutrient boost for your smoothies and soups. 


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3 super ways to use our seaweed sprinkles…..

Ebb Tides Oishii Sun - dried seaweed with Lemon Pepper and Orange Peel botanicals in easy to use sachets

Sprinkle Infuse Drink 

 Sprinkle, Infuse, Drink. Feed your mind body and soul with, sea lettuce flakes, lemon pepper, orange peel and roasted white and black sesame seeds in biogradable sachets, gives you a zingy fresh delicious and highly nutritious experience. Sprinkle onto your rice, salads, couscous, fish, cereals, smoothies ideal as a snack on its own and much more. Infuse and create wholesome umami  miso, dashi type stocks soups just add noodles tofu, potatoes mushrooms and more. Give casseroles and stews the WOW factor.  Drink as a tea simply brew in teapot creating a delicious refreshing tea…….

Multiuse Seaweed Sachets

Ebb Tides new and exciting Oishii Sun sachets gives you options ideal to sprinkle on fish, salads,couscous rice and much more…You can also use Oishii seaweed sachets as a stock adding noodles or use as a warming soup or even in your teapot creating delicious nutritious teas. Our Oishii Sun really dose give you 3 super ways to use our seaweed sprinkles……

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Seaweed Sachets for our New Exciting Oishii Range

Ebb Tides Oishii Earth, Tide & Sun - Goodness discounted for those wanting to Snack, Sprinkle or Infuse our dried seaweed in a sachet

New and Exciting Oishii 

Welcome to our NEW Oishii range of Seaweed products Earth Tide and Sun wanted to try the goodness of seaweeds but not sure how! Well we are creating a sea change in healthy eating.

 Now with our multi-use sachets you can  Sprinkle Infuse   Drink seaweed flakes with the finest condiments in sachets.  Simply sprinkle over your meals, infuse the sachets creating wonderful umami stocks full of goodness, or soak in casseroles for punch of goodness and flavour.  You can even create revitalizing seaweed teas.

Earth Tide Sun


Sun- refreshing and revitalising with seaweed flakes orange  lemon and sesame seeds.

Tide– relaxing and calming seaweed flakes basil  spearmint and sesame seeds

Earth – nourishing kelp flakes with mixed forest mushrooms.

Put powerful Ocean Nutrition on your meals with Ebb Tides Oishii range…..

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Amazing food from the Biosphere

Noel Corston NC @ Woolacombe – South Street, Woolacombe, Devon, EX34 7BB

Great for Ebb Tides Seaweeds to supply  Michelin listed restaurant NC at Woolacombe North Devon with our seaweeds.

NC Noel Corston is a pioneering, critically acclaimed restaurant located at the heart of the UNESCO Biosphere Reserve on the North Devon Coast.  He offers one fixed tasting menu which is built around the seasons, reflecting our immediate environment at any given moment in time. 

Noel is a natural when it comes to cooking and the dishes he creates using  seaweeds are outstanding. Not only that but his restaurant is really cool incorporating a circular serving bar.

Each day at the restaurant he sources, prepares and cooks one fixed multi-course tasting menu.  

Noel says we have evolved to the stage where we feel that this the best possible way to showcase where we live through cooking.  

The menu changes dish by dish every few weeks in order to reflect the best of our immediate environment throughout the changing seasons.  

The restaurant itself is located close to the spectacular surfing beach at Woolacombe in a truly beautiful area of Devon. A real jewel in this sleepy seaside village. 


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Can Seaweed Beef Save the World?

Can Seaweeds Save The Planet!

A pink seaweed that grows in  tropical waters could end up being a huge aid in reducing greenhouse gases, if scientists in Australia have their way.

Researchers are  looking into ways to sustainably mass-produce the crimson-hued algae – called Asparagopsis taxiformis – after a study five years ago demonstrated it almost completely nullified the natural release of methane burped out by cows.

“When added to cow feed at less than two percent of the dry matter, this particular seaweed completely knocks out methane production,” says aquaculture biologist Nick Paul from the University of the Sunshine Coast.

“It contains chemicals that reduce the microbes in the cows’ stomachs that cause them to burp when they eat grass.”

Australian Research Team

Paul was a member of an Australian research team who in 2014 analysed 20 different species of tropical macroalgae to see which, if any, might best reduce methane production when fed to cattle.


While methane represents a much smaller overall source of atmospheric pollution than carbon dioxide (CO2), its heat-trapping potential makes it much more harmful than CO2, especially in the short term.

Over the course of 100 years, atmospheric methane is about 28 times more effective at trapping heat than CO2, and in a 20-year time-frame it’s thought to be over 100 times worse.

With that kind of heat-trapping potential – and the reality that livestock are responsible for about 14.5 percent of all anthropogenic greenhouse gas emissions (65 percent of which are due to cattle) – it’s clear that A. taxiformis could have a vital role to play in reducing future global warming.

Seaweeds as a Superfood

Seaweeds are considered a superfood. BBC reports that the many different types of seaweeds are full of nutrients, pumped with minerals, proteins, Vitamin K and more. In fact, research has traced the longevity of the Japanese people, particularly the Okinawans, to a diet that is mostly composed of seaweeds and other vegetables.

Moreover the report reveals that seaweeds contain fucoidans, a molecule that improves health and life expectancy, and boosts immunity and cardiovascular function.

 Seaweeds are also an extraordinary sources of iodine, vital in ensuring a healthy thyroid. The Guardian also lists various other nutritional benefits which include: high fibre content which is important for digestive health, low calories, detox properties and the capability to regulate hormones to aid in cancer prevention.

Seaweeds as climate change fighters

Also in Canada, a farmer revealed that his cows which ate washed up seaweed were healthier and had longer mating cycles.  Verified by Canadian researchers Rob Kinley and Alan Fredeen who also noted the reduced methane levels of the cattle studied.

 Researchers from James Cook University  found that sheep which consumed at least two percent of seaweed in their diet reduced their methane levels by 50 to 70 percent. The same study also discovered that cows with a normal diet of grass, along with a small amount of seaweed, can reduce their methane emissions by 99 percent.

Can Enough Seaweed be Grown?

At Ebb Tides we are concerned about the use of wild seaweeds due to sustainability issues, but can enough seaweed be grown to supply the demand required for feeding cows. Dr Luke Gardner a California Sea Grant Extension Specialist states.  

The current wild supply won’t provide enough supply to counteract the methane cows release. To do that, it must be farmed, which hasn’t yet been done. Gardner said it’s important to look for a native seaweed that can be grown at scale in the U.S. Doing so would help not just the climate, but it’s also a nascent industry, Gardner said. “We hope to kickstart seaweed aquaculture on the West Coast,” he said. “There’s a lot of interest in it and (growing seaweed for cattle feed) would give it a real market.”

The vast majority of seaweed farming today takes place in the ocean in a handful of Asian nations, headed by China. In the U.S., many bureaucratic and cultural hurdles keep seaweed aquaculture from becoming a mainstay. (A few kelp farms do exist in Maine and Connecticut, but they are the exception.) California, in particular, has a very complex permitting process. Only one off-shore commercial aquaculture farm, Catalina Sea Ranch, has been permitted thus far in federal waters off the southern coast. Its main crop is mussels, but it’s also experimenting with kelp.

Members of the state’s Native American communities have raised alarms about expanding seaweed cultivation and harvesting before, noting the sacred role seaweed plays in their cultures and the other recent examples of others overharvesting foods that are important to indigenous communities, as has happened with abalone populations on Northern California’s coast.

To Gardner, allowing seaweed aquaculture in the state is a no-brainer. Growing it locally is economically advantageous. The average cow eats 10,000 pounds of dry matter forage per year. So the state would need about 140,000 dry tons of the seaweed per year to add just 1 percent of it to cows’ diet. 

To overcome these challenges, the researcher at the U.C. San Diego envision initially growing seaweed in tanks. Smith is studying the asparagopsis taxiformis found locally, looking at how manipulating temperature, light, and nutrient concentration affects growth rate. “We want to grow it as quickly and efficiently as possible,” Smith said.

Smith’s team is working to develop a living library of the native asparagopsis strains and running experiments in the lab to find the optimal one. “We might be able to find a strain that grows fast, is tolerant to environmental conditions, and produces the most bromoform,” Smith said. She is also trying to increase the marine algae’s concentration of bromoform by manipulating nitrogen and phosphorous, which would allow the cows to consume less of the seaweed.

A land-based system of tanks would minimize environmental impacts and allow for better control of the fragile algae, Smith said. In particular, researchers could optimize a growing phase during which the seaweed reproduces through fragmentation, meaning it could be cut it into pieces that each grow into a full plant. Growing in tanks also means no worries about pests, predators, storms, swells, or other dangers.

“If we can optimize growth rates, all you need is access to sunlight and clean seawater and tanks,” said Smith. “You can have much more control.”

However, Josh Goldman, the founder of Australis Aquaculture, says growing seaweed in the ocean is more cost efficient and effective. For the past year and half, Goldman’s company—which farms barramundi in Massachusetts and Vietnam—has been working on a project called Greener Grazing. Its goal is to cultivate asparagopsis in the ocean (the entire life cycle of the seaweed hasn’t yet been replicated in captivity).

Seaweeds could help Save The Planet however at Ebb Tides we believe substantial investment is required to produce the required amount of seaweed to help make an impact when it comes to Save The Planet. Governments may have to get involved with financial assistance if they are serious about their intents to Save The Planet.

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