Salish Sea Seaweeds: Safe to Eat?

Salish Sea seaweeds have been used as food, flavorings, medicine, and fishing gear since time immemorial. Today seaweeds are riding a tidal wave of interest. Spotlighted in the New York Times and chic restaurants, featured in chips, dips, and sips, “sea vegetables” are also being celebrated and revitalized as a traditional food by Tribes and First Nations, and Asian and Pacific Islander community members. Mmm-mariculture in the Salish Sea is part of a global wave, as kelp is being farmed for food, pharmaceuticals, habitat restoration, and remediation of ocean acidification in shellfish farms. Despite the rising interest in edible seaweeds, there is limited information on seaweed contaminate levels in the Salish Sea. Without this knowledge, consumers are left in the dark. Health-based consumption advisories cannot be determined. A recent study, led by Principal Investigator, Jennifer Hahn, and a team of researchers, scientists, and Salish Sea Tribe and First Nation community members helped answer a question whose time has come: Is Salish Sea seaweed safe to eat? Where? How much?