{"id":58827,"date":"2021-06-07T12:11:53","date_gmt":"2021-06-07T12:11:53","guid":{"rendered":"https:\/\/wissi.pt\/?p=58827"},"modified":"2021-06-07T16:36:08","modified_gmt":"2021-06-07T16:36:08","slug":"wissi-from-the-bottom-of-the-sea-to-the-table-the-portuguese-seaweeds-that-are-harvested-by-hand","status":"publish","type":"post","link":"https:\/\/wissi.pt\/en\/wissi-from-the-bottom-of-the-sea-to-the-table-the-portuguese-seaweeds-that-are-harvested-by-hand\/","title":{"rendered":"Wissi: from the bottom of the sea to the table, the Portuguese seaweeds that are harvested by hand"},"content":{"rendered":"

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The relationship between the Portuguese and the sea is one that needs no introduction. For centuries, the coast of the country has been a mark of identity. It served as a starting point for other lands, supporting the economy and, inevitably, taking part in our food.<\/span><\/p>\n

It is therefore curious that our relationship with seaweed was more to ignore than to savour – at least until Asian cuisine options have become more popular. Still, the Seaweed have been on the Portuguese table for longer than you think. And it is very likely that they will continue to, more and more. That is the bet of Wissi, a Portuguese brand that emerged this year and that is committed to showing that Seaweed have much more potential than most people imagine. And for that to happen, quality and knowledge are essential ingredients.<\/span><\/p>\n

\u201cI have always had the dream of owning a company\u201d, tells Diogo Lopes, responsible for Wissi, to Nit. \u201cI am a surfer. I have always been close to the sea and about two years ago, after 22 years in a multinational, I found myself faced with a situation of unemployment. At that time, I decided to struggle to put that dream into practice. One day I was surfing in Guincho and when I came out of the water I had my suit full of seaweed and I found that curious\u201d, he recalls. \u201cI had this side of healthy eating for a long time\u201d. The time had come to give it another meaning. And so, among the waves, the idea that would inspire Wissi was born, a company that he started with his wife.<\/span><\/p>\n

It took time to get here. In early 2019, he started to deal with licensing and applying for a European fund, which would be approved. He was also looking for the right place for the business and the ideal way to set up the logistics chain. The pandemic, of course, brought inevitable delays, namely the arrival of material, but Wissi continued to sail until eventually reached us. In January this year it started to come on to the market.<\/span><\/p>\n

Portugal, as we have already said, does not need to be introduced to the sea. But seaweed have not always been part of the Portuguese gastronomy. Diogo Lopes tells us that the country has a great variation in Seaweed. \u201cAnd from the 1960s and 1970s on they disappeared. But the genesis of this project started by visiting Portuguese fish auctions and fishermen who revealed me that their grandparents and great-grandparents also harvested and ate seaweed\u201d.<\/span><\/p>\n

This means, he explains, “this is also our thing”. \u201cSeaweed have a lot of nutritional richness and a unique texture, which makes it very desirable. It is still unknown [at the table] but my goal is also to democratise it\u201d, he highlights. And this is achieved by explaining the benefits that seaweed can have on the table but also by protecting them. This is one of the essential aims of the project.<\/span><\/p>\n

\u201cWe have to respect the plant cycle and the ecosystems\u201d, explains Diogo Lopes, stressing the diversity and importance of these \u201csea vegetables\u201d, as they are called, on our Atlantic Coast, where the Wissi Seaweed is collected. The collection process is therefore very sustainable and not at all industrial.<\/span><\/p>\n

The harvesting of Seaweed is done by divers who know what they are doing. \u201cIt has a cycle. There are several types of seaweed that can have different applications, with different periods of growth. The picking must be done carefully, it cannot be pulled out, one of the reasons why we work with accredited people. It is a personal project that also makes me very proud\u201d, he confesses.<\/span><\/p>\n

The harvesting process is arduous, it is done in depth and can take five to six hours. “The Seaweed is caught in the underwater sea, transported to the fish auction in refrigerated transport and arrive at our unit where they are selected. We have two ranges, either seaweeds are packed fresh or dried at low temperature, to maintain the quality of the product”, he explains, emphasizing that the fresh seaweed is ready to be eaten, while the dried ones have to be soaked but it has a durability that can go up to two years, if properly preserved. “Seaweed have a normal confection like any other vegetable”.<\/span><\/p>\n

Now let’s get to the most important thing: how does this work on the plate? Seaweed is much more versatile than we think. So far, Wissi’s products are available in some grocery stores and supermarket chains. There is also the website where you can find not only different Seaweed but also what to do with them.<\/span><\/p>\n

From smoothies to teas, the most obvious suggestions, the website has also the advantage to explain how to work with different seaweed as we do with so many other vegetables. They can work in a soup, in a salad, in quiches or in a tabbouleh. They can go on rice or risotto. They can be added to a veal stew or a dish of cod. They can either be one of the main ingredients of a dish or serve as an extra nourishing touch in a more delicate dish. \u201cIt is a world of possibilities\u201d, he highlights, with the advantage of being nutritious and low in calories.<\/span><\/p>\n

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Seaweed is alkalizing and rich in nutrients and minerals that contribute to improving bone health and blood pressure. They are also appreciated for the positive effects on the skin or nails, on good kidney function and they can indulge without being a heavy food. They can even help those who want to control their weight.<\/span><\/p>\n

Diogo Lopes himself has discovered in recent years the potential of this food. \u201cSeaweed is something that the macrobiotic and vegan community values \u200b\u200ba lot for its characteristics, the seaweed itself works as a regulator of the organism. In fact, life started with seaweed\u201d. People, he adds, “are very used to vegetables, but they don’t think about the sea”. And these ones are here, in our Atlantic.<\/span><\/p>\n

\u201cI am a super fan of novelties and this food has also that characteristic. Obviously, I am suspicious\u201d, jokes the founding partner of Wissi. \u201cNowadays, we are all consumers at home\u201d but Wissi\u2019s goal is that over time, seaweed starts to become part of any shopping basket.<\/span><\/p>\n

On the website simple options can be found for those who want to try out, such as aromatic seaweed (3.50 \u20ac), kombu seaweed or lettuce seaweed (both at 5.50 \u20ac). There are also packs with different packages and flasks for one who wants to explore seaweed. These packs are now with a 5 percent discount and they are a small presentation card from our Atlantic coast: options such as Guincho (28.97 \u20ac) or Ericeira (22.33 \u20ac), Nazar\u00e9 (24.23 \u20ac) \u20ac) or Moledo (\u20ac 23.75), among others. Payments can be made by ATM reference or MBWay.<\/span><\/p>\n

We have long known the applications seaweed can have in the cosmetics or pharmaceutical industry. Wissi’s bet is to make seaweed increasingly seen at the table. The way they will be served rests up to each consumer\u2019s taste. The good news is that there are really many options to choose from. In gastronomy, the Portuguese owe nothing to the best so it is about time we start to explore this food and see what can be done with it in the Portuguese way.<\/span><\/p>\n

Source:<\/span>Nit<\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n

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