The Kinmen County Fisheries Research Institute's "season-limited fresh kelp" goes on sale today (the 22nd)

Fresh kelp cultivated by the Kinmen County Fisheries Research Institute is now on sale! Kinmen spring limited edition ~ fresh kelp will begin to be harvested successively starting April 22 and will be sold at 1:30 p.m. in the plaza of the Fisheries Research Institute. The price remains the same as in previous years, a discounted price of 100 yuan for 3 jin to give back to local residents. It is truly excellent value for money. All local residents are welcome to purchase at the Fisheries Research Institute or institutions and groups may order by fax. Order phone: 082-326408, fax 082-327329.

The Fisheries Research Institute has been cultivating kelp for more than ten years. Because seawater temperatures in Kinmen are lower in winter and spring, it is suitable for kelp growth, making this the only large-scale production area in Taiwan. The waters around Kinmen are vast, and the marine environment is clean and rich in nutrients. Aquaculture costs are low and no investment in feed expenses is required. Therefore, kelp cultivation is a friendly, low-carbon aquaculture method and is an industry worth promoting.

The fresh kelp cultivated by the Fisheries Research Institute is widely loved by local residents. It is tender in texture, good in taste, and rich in nutrients. It is a natural and healthy marine vegetable and a green food suitable for all ages. In particular, it has the effect for older people of strengthening the body, eliminating disease, and prolonging life, so kelp also has the laudatory name of "longevity vegetable."

The Fisheries Research Institute stated that as soon as the kelp is harvested and brought ashore, it is immediately transported back to the Fisheries Research Institute for sale. It is unprocessed fresh kelp with no additives and not soaked in water. Fresh kelp is brown. It is suggested that after people buy the kelp and take it home, they can first blanch it in boiling hot water to remove the mucus on the surface. After the kelp turns emerald green, scoop it out and place it in cold water, then put it in a bag and store it in the freezer, where it can be kept for one year. According to personal preference, it can be shredded, sliced, or made into kelp knots. It can also be sun-dried (no need to add salt). As long as it does not become damp and moldy, it can be kept for as long as three years. Each time it is eaten, take out an amount according to the number of people and enjoy it slowly. In previous years, as soon as fresh kelp went on the market, it caused a buying rush. The Fisheries Research Institute calls on people who want to taste it fresh to go and buy it as soon as possible, while supplies last. If you miss it, you will have to wait until next year!