Plankton as a source of human food

Swamy, P K (1974) Plankton as a source of human food. Seafood Export Journal, 64 (2). pp. 23-26.

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Abstract

Biochemical studies carried out on the che mical composition of some of the major constituents of zooplankton biomass show a very high percentage of protein when compared to other org anic contents present in the body of such animals. In fact plankton are highly nutritious and the liquids of the cell contents of Ihese tiny organisms contain less salt than sea water. Most of these animals are edible and some palatable but are rarely eaten by man directly. People who have tasted plankton either dried to a biscuit or boiled agree that C"pepods taste like good shrimp paste.

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