How sea cucumbers and algae can become the food of the future

Much of what we eat is determined by traditions and expectations. Faced with overfishing and growing demand for seafood, we need to come up with new ways of thinking about what can be eaten. A new report from the Scary Seafood project shows the possibilities of using marine creatures and algae that we do not currently eat.

“We have compiled specialist knowledge about 33 marine species with the potential to be used as ‘Scary Seafood’ and recommendations on fishing, harvesting or cultivating species in an ecologically sustainable way,” says project manager Christin Appelqvist.