Traditionally, the people of the Azores have made extensive use of seaweeds, both as food and for commercial purposes. Several examples highlight this deep-rooted relationship:

• The brown alga Fucus spiralis, commonly known as “sea lupin,” is considered a delicacy. The terminal reproductive portions of its thallus are harvested and eaten fresh as a snack.

• The red alga Porphyra, known locally as “erva patinha,” is collected and consumed fried or incorporated into soups, omelets, and savory pies.

• Red algae such as Laurencia and Osmundea, referred to as “erva malagueta,” are preserved in vinegar and enjoyed throughout the year, often served as an accompaniment to fried fish.

• Other red algae, including Pterocladiella capillacea and Gelidium microdon, are manually harvested—either by diving or directly from tidal zones—then air-dried, cleaned, and prepared for export. These species are later used in the industrial production of agar.

This last activity represents an important seasonal family enterprise, providing income for several households during the summer months. It is common during this time of year to see large quantities of these seaweeds drying along the coastline and even spread out beside roads on some of the islands.