Plancton Marino - Marine Plankton, Angel Leon

Plancton Marino in Puerto Sta Maria, Cadiz, is the only company in the world authorized to offer edible plankton. Of the approximately 800,000 plankton species, a plankton specially suitable for consumption is collected and sorted on a coated agar layer. At harvest time, the liquid is centrifuged. What remains is a super green, pasty mass, live plankton. The mass is freeze-dried into a long-lasting powder. It tastes like shrimp, no, shrimp taste like plankton because that is what they feed on, among other things. Added to this is the aroma of roasted yaki nori leaves, a slightly mineral note, and lightly roasted pine nuts/hazelnuts. The processing is quite simple. You mix it with water and salt, for example, in a ratio of 1:5. Leave to swell for 5 minutes. Plankton needs salt so that all the flavors are activated. This mixture can then only be kept for around 24 hours, after which the quality decreases. For sashimi, the fish can also be coated with a salt solution and sprinkled with plankton powder. It acts as an umami flavor for fish and seafood.