Plankton

The green soul of the sea

The real taste of the sea

Plankton is the ocean in its purest state, a drop of marine essence that condenses centuries of life and movement beneath the waves. In its microscopic body, it captures the immensity of the marine ecosystem, combining salinity, depth and incomparable umami. What makes plankton even more special is its accessibility: free from the allergens of crustaceans or fish, it opens up the taste of the sea to everyone, without restrictions.

Ángel León, always at the forefront of seafood cuisine, achieved a milestone in 2014 that transformed gastronomy: the recognition of plankton as Novel Food in Spain. In doing so, this revolutionary ingredient not only redefined the taste of the sea, but also paved the way for a more innovative and sustainable cuisine. Every grain of plankton is an act of respect for the ocean, a bridge between its immensity and our tables.

All the aroma and nutritional value of the sea

A revolution from the basis of life

For centuries, our relationship with the sea was limited to the obvious: catching the big, the visible, what jumps into the net. But beneath these waters, in the depths of the marine equilibrium, lives the plankton, the base of the food chain, the origin of life. Ángel León changed this paradigm, showing that the smallest can contain the largest: a universe of flavours, nutrients and possibilities.

Marine phytoplankton is not just an ingredient, but a manifesto of sustainability and respect. Its cultivation not only preserves the oceans, but also brings back to gastronomy the purest essence of the sea, demonstrating that we can consume in a more conscious and balanced way.

Plankton as a marine palette

Plankton is not a single flavour or a single shape. It is an immense palette of colours and shades that captures the biodiversity of the ocean. On this marine canvas, the Nannochloropsis gaditana, native to the Bay of Cadiz, shines as a symbol of innovation. Cultivated around the world, this species brings together tradition and research, reflecting the balance between the local and the universal.

This discovery has sparked an inexhaustible curiosity to explore other phytoplankton species, such as Tetraselmis chuii, Dunaliella salina and Isochrysis, each with unique characteristics that broaden our understanding of the sea and multiply culinary possibilities.

Transforming gastronomy

Plankton, small in size but gigantic in impact, is a gastronomic revolution. Beyond its ability to transform dishes into pure sea, it represents a paradigm shift from predatory consumption to conscious sustainability. It is the sea speaking with its deepest and most intense voice, reminding us of its generosity and our responsibility.

The use of plankton in cuisine not only enriches the palate, but connects each dish with the soul of the ocean. In each creation, the immensity of the waters beats and the promise of a more respectful and creative future. Plankton thus becomes the authentic taste of the sea and the ingredient of tomorrow.

Back > R&D+Sea Menu