The Australian Seaweed Company
Mike Houghton and Ric De Vries have lived and breathed the Victorian coastline all their working lives. They have owned and operated licences in a variety of fisheries including Port Phillip and Western Port, central zone abalone and mussel farming at Portarlington.
Their seaweed harvesting journey began in 1999 with the first discovery of an introduced Japanese seaweed “Wakame” in Port Phillip Bay. Soon after, Mike applied for and was successful in attaining a permit to commercially harvest Wakame from Victorian coastal waters. Harvesting was the easy part for Mike and Ric - developing products, processing and marketing was a lot harder. Being the first commercial seaweed harvesters in Victoria also forced Mike and Ric to become pioneers in the development of food safety protocols for seaweed harvesting.
Seaweed (or sea vegetables) is unique in that all of its nutrients and ability to grow comes directly from the sun, the ocean and the process of photosynthesis. With lots of variety in the species, it is known for its range of applications and nutritional properties.
Wakame (Undaria pinnatifida) is an introduced edible Japanese seaweed first discovered along the western shoreline of Port Phillip Bay in 1998. It is golden brown in colour and can grow up to 3m in length. With a distinct umami flavour and texture, it is commonly used in soups and salads.
After extensive consultation with both the Health Department and local council, Mike and Ric have since developed an independently audited food safety plan that allows for the harvest, processing and packaging of their seaweed products.
The team at The Australian Seaweed Company has expanded to include Mike's daughters, Louise and Loretta and Ric’s son Liam. All are now endorsed as divers on the companies harvesting permit and utilise their diverse skills to advertise and market the seaweed through their online store - www.theaustralianseaweedcompany.com.
The Australian Seaweed Company harvests their wakame in the oceanic waters around the entrance to Port Phillip Bay, taking only the premium strong tidal plants that are grown in the first flush of Bass Strait waters entering the bay. They initially process at sea aboard their boats within minutes of harvest using traditional Japanese processing techniques, ensuring the highest quality is maintained. Further processing occurs back at their commercial facility, where they blend and package their product ranges and send them off to customers around Australia.
The Australian Seaweed Company is ever developing as they add new seaweed species and products to the range. They’re passionate about bridging the gap between their customers and the accessibility to seaweeds in Australia, whilst educating on the numerous health and environmental benefits. They’re committed to developing an ocean farming practice on their sea farms at Grassy Point, Portarlington and to sustainable and regenerative harvesting practices that protect our ocean environment.
Mike recommends using wakame for soups, salads or stir-fries and that the season for fresh Wakame in Victoria is between July and November.
FRESH WAKAME - Fresh wakame is first blanched for a few moments in water just off the boil. Cool the blanched wakame by running under the cold tap. Use immediately or it will also freeze well for later use.
DRIED WAKAME - Rehydrate dried wakame by placing it in a bowl and covering with water. Let it sit for approximately 10 minutes. Once dehydrated it will be vibrant green in colour.
Wakame seaweed