Bord à Bord Fresh Salted Seaweed 🌿

Bord à Bord was established in 1996 when Henri Courtois presented his algae and his project, and a lot of people thought that the excess iodine had gone to his head!

The company philosophy has remained unchanged since then: 100% of the ingredients are organic, with a priority given to local produce. They strive to limit their environmental impact with packaging that encourages reuse and recycling, and a workshop that runs 100% on seawater.

HARVESTING WILD SEAWEED

Wild seaweed is harvested by professional shore fishermen during the high tides. Because they select mature seaweed, the harvesters "garden" the sea and ensure optimal renewal of the resource.

An excellent knowledge of the shores and regular surveys of harvesting areas make these marine gardeners true experts in edible seaweed. To fish, you must have a shoreline seaweed harvesting license. There are two main methods of cultivation: sea on lines and in seawater tanks, on land.

SEAWEED CULTIVATION

Finding land with access to high-quality seawater to establish an aquaculture farm is necessary to develop this emerging expertise. The species targeted by this land-based seaweed cultivation are dulse, sea lettuce, and nori.

Bord Bord also work with Breton seaweed farmers who cultivate kelp seaweed such as royal kombu and wakame in the open sea. Wild seaweed is harvested in Brittany. To limit the pressure on this resource, seaweed farming is essential.

PRESERVATION

The combination of salting and cool storage allows seaweed to be refined and preserved for several months. Since seaweed harvesting is seasonal, this ancestral method allows for a "bridging" between seasons.

Drying is another preservation option, carried out at low temperatures, respecting the flavours and colours of the seaweed. This method is mainly intended for "raw" products such as flakes or flakes.

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