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We reviewed compliance monitoring requirements in the European Union, the United States, and the Oslo-Paris Convention for the protection of the marine environment of the North-East Atlantic, and evaluated if these are met by passive sampling methods for nonpolar compounds. The strengths and shortcomings of passive sampling are assessed for water, sediments, and biota. Passive water sampling is a suitable technique for measuring concentrations of freely dissolved compounds. This method yields results that are incompatible with the EU's quality standard definition in terms of total concentrations in water, but this definition has little scientific basis. Insufficient quality control is a present weakness of passive sampling in water. Laboratory performance studies and the development of standardized methods are needed to improve data quality and to encourage the use of passive sampling by commercial laboratories and monitoring agencies. Successful prediction of bioaccumulation based on passive sampling is well documented for organisms at the lower trophic levels, but requires more research for higher levels. Despite the existence of several knowledge gaps, passive sampling presently is the best available technology for chemical monitoring of nonpolar organic compounds. Key issues to be addressed by scientists and environmental managers are outlined.

Fermentation is an ancient technique for preserving food and feed, and for moderating taste and texture of foods. Fermentation of seaweeds for generating novel food products has yet only been described for few red algae. Here, sugar kelp (Saccharina latissima) was heat-treated and fermented using lactic acid bacteria (LAB). Taste, smell and texture of the fermented product was compared to fresh sugar kelp and two commercial seaweed products (nori and wakame). Tissue contents of dry matter, nitrogen, mannitol, and selected minerals and trace metals of the fresh and fermented sugar kelp were quantified and compared. In the fermentation process, the pH was reduced to 4.5 within 40 h, with LAB counts increasing 100-fold and no Bacillus cereus present. Heat-treatment and fermentation caused a reduced saltiness and umami flavour of the sugar kelp, a less slimy visual appearance and a reduced smell of sea, whereas the texture and protein content was unchanged compared to the fresh sugar kelp. The fermented sugar kelp had a stronger bite than nori and wakame, a stronger smell of sea and a more salty, irony and umami rich taste than nori, but less umami and salt taste than wakame. The fermentation process reduced the contents of sodium (− 15%), cadmium (− 35%) and mercury (− 37%) in the sugar kelp. LAB fermentation of sugar kelp showed promising for broadening the food market for seaweeds as the fermented product had a milder taste, improved visual impression and smell, and a reduced content of harmful trace metals.

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