BC Species Profiles

The most widely cultivated seaweed species in BC. Grows as long, wavy-edged blades from a holdfast, reaching several metres in length. Mild, slightly sweet flavour. Tolerates a wide range of conditions, making it well-suited to BC aquaculture.

An iconic annual kelp forming extensive underwater forests along BC's coast. Characterised by a long stipe topped with a gas-filled float. Wild-harvested for food and as a culturally significant species for BC First Nations. Not yet commercially cultivated in BC.

A perennial kelp with a central midrib and lateral sporophylls. Closely related to the Atlantic wakame (Alaria esculenta). Commonly co-cultivated with sugar kelp in BC aquaculture operations. Mild, slightly oceanic flavour.

A flat, red-to-purple seaweed with a distinctive savoury, umami flavour. One of the most commercially valuable BC seaweed species for the food market. Sold dried as a snack, seasoning, and ingredient. Interest is growing in both artisan and mainstream food applications.

Several Pyropia species are found on BC's rocky intertidal shores. Related to the nori cultivated at large scale in Japan and Korea. BC wild nori has a strong, distinctive flavour and is harvested for food, primarily by coastal communities. Commercial cultivation in BC is in early stages.

A bright green, sheet-like seaweed common throughout BC's intertidal and subtidal zones. High in protein, vitamins, and minerals. Used as food and as a feed ingredient. Considered a weed species in some aquaculture contexts. Interest in cultivation for integrated multi-trophic aquaculture (IMTA) is growing.

A common intertidal rockweed with characteristic air-filled bladders. Rich in fucoidan and other bioactive compounds of interest to the cosmetics, nutraceutical, and pharmaceutical industries. Wild-harvested in BC under commercial licence.

A distinctive red seaweed with a ruffled, towel-like texture found in the intertidal and subtidal zones of BC's coast. Harvested traditionally by coastal First Nations for food. Has a firm, slightly crunchy texture when fresh and a concentrated flavour when dried. Produces carrageenan-type compounds making it of interest to the food and cosmetics industries. Commercial development in BC is nascent but growing interest from specialty food and ingredient buyers.