Algae are one of the most important, and at the same time least explored, components of marine biodiversity. Despite their high nutritional value and versatility, their use in cuisine remains limited.

Present along the entire coastline, algae play a key role within the ecosystem and offer a wide variety of gastronomic applications, from fresh preparations to more complex processes.

This section brings together information on different algae from the Peruvian sea, seeking to broaden general knowledge about them and increase their presence in contemporary cuisine.