La Coruña, Spain, March 2022.
From the coastline of Laxe, Antón Muinos gets ready to dive to harvest manually some wild seaweeds. His father created one of the largest seaweed production company with an international reputation. They specialize in organically produced algae, but they also create preparations of other products from the Galician sea, such as canned sea urchin roe. On the Galician coast over 600 species of Algae have been check listed.
La Coruña, Spain, March 2022.
From the coastline of Ilha de Arousa, the underwater looks like a garden. On the Galician coast over 600 species of Algae have been check listed.
La Coruña, Spain, March 2022.
From the coastline of Ilha de Arousa, Antón Muinos gets ready to dive to harvest manually some wild seaweeds. His father created one of the largest seaweed production company with an international reputation. They specialize in organically produced algae, but they also create preparations of other products from the Galician sea, such as canned sea urchin roe.
La Coruña, Spain, March 2022.
Once the seaweeds have been weighed at the port, they are carried to the factory, where they are washed and set on pallets to dry and after be conditioned. Porto-Muinos is a company which works internationally, also with local chefs and academics. The company was created by Rosa and Antonio Muinos in 1998.
La Coruña, Spain, March 2022.
Once the seaweeds have been weighed at the port, they are carried to the factory, where they are washed and set on pallets to dry and after be conditioned. Porto-Muinos is a company that works internationally, also with local chefs and academics. The company was created by Rosa and Antonio Muinos in 1998.
La Coruña, Spain, March 2022.
From the coastline of Laxe, Antón Muinos gets ready to dive to harvest manually some wild seaweeds. His father created one of the largest seaweed production company with an international reputation. They specialize in organically produced algae, but they also create preparations of other products from the Galician sea, such as canned sea urchin roe. On the Galician coast over 600 species of Algae have been check listed.
La Coruña, Spain, March 2022.
The company Porto Muinos develops new recipes with seaweeds and invites chefs in their kitchen to make culinary experiments. These images are close ups from the seaweeds being cooked, stored in the kitchen with olive oil and other ingredients.
La Coruña, Spain, March 2022.
The company Porto Muinos develops new recipes with seaweeds and invites chefs in their kitchen to make culinary experiments. These images are close ups from the seaweeds being cooked, stored in the kitchen with olive oil and other ingredients..
La Coruña, Spain, March 2022.
The company Porto Muinos develops new recipes with seaweeds and invites chefs in their kitchen to make culinary experiments. These images are close ups from the seaweeds being cooked, stored in the kitchen with olive oil and other ingredients.
O’Grove, Spain, March 2022.
In the kitchen of Javier Olleros, owner and head chef at El Culler de Pau restaurant in the town of O’Grove (in the province of Pontevedra).
O’Grove, Spain, March 2022.
Javier Olleros, owner and head chef at El Culler de Pau restaurant prepares in the kitchen a dish based on algae.
La Coruña, Spain, March 2022.
One of the beaches in Laxe where Tonio Muinos collects wild stock macroalgae.
La Coruña, Spain, March 2022.
Dr. Javier Cremades, Professor al Centro de Investigaciones Científicas Avanzadas, Universidad da Coruña, handles seaweeds cultures for at least a decade. He studies the development and culture of algae that then are used for aquaculture.
La Coruña, Spain, March 2022.
Dr. Javier Cremades, Professor at Centro de Investigaciones Científicas Avanzadas, Universidad da Coruña, handles seaweeds cultures.