Let's eat!

 

Sargassum is autotrophic. It gets its energy from the sun. While it doesn't eat anything, it is sometimes eaten itself!

In some countries such as Japan and Chile people eat hijiki seaweed (Sargassum fusiforme), but the UK Food Safety Agency warns against it, as the seaweed contains elevated amounts of inorganic arsenic.Different species of have different flavors, but most consider Sargassum to be an acquired taste, as it can be quite bitter. Some chefs in regions affected by recent blooms have begun experimenting with the seaweed. Sargassum should be washed and carefully picked over for debris, crustaceans and other organisms which live on and around it. The stem can be tough, like that of rosemary, but the leaves are tender and can be used in a number of ways from stuffing steamed buns to adding umami to a variety of dishes. It has also been used as a remedy in herbal medicine.