Two Norwegian women elevate the culinary potential of seaweed

In the remote and picturesque Lofoten archipelago in Norway, a unique business venture is taking place that is putting seaweed in the spotlight. Angelita Eriksen, a daughter of a Norwegian fisherman, and Tamara Singer, a New Zealand-born entrepreneur with a Japanese heritage, have joined forces to create Lofoten Seaweed, a company dedicated to harvesting and preparing seaweed for the food industry.

With the pristine waters of the northern Atlantic Ocean as their backdrop, Eriksen and Singer hand-pick 11 tonnes of seaweed annually, focusing on about 10 different types including truffle seaweed, winged kelp, nori, dulse, sugar kelp, and oarweed kelp. These varieties are not only known for their delicate flavors but also for their numerous health benefits.

Seaweed and kelp are rich in essential nutrients such as iodine, tyrosine, vitamins, minerals, and antioxidants. They are also high in fiber, which can aid in weight loss and promote satiety. These nutritional powerhouses have long been a staple in Japanese cuisine and are now gaining popularity in Europe, where they are being used in high-end restaurants for their unique flavors and health benefits.

Eriksen and Singer are not only harvesting seaweed but also educating chefs about the different varieties and how to incorporate them into their dishes. They have organized workshops to teach chefs about the qualities of each type of seaweed and how to prepare them. While some European chefs may be unfamiliar with seaweed, Japanese chefs have a natural affinity for it, understanding how to bring out the best flavors in their dishes.

One such chef who has embraced seaweed in his cooking is Josh Wing, who has been using Lofoten Seaweed products in his restaurant, Hattvika Lodge, for the past five years. Wing particularly enjoys using dulse, a delicate purple seaweed, in his dishes to add a unique texture and flavor that cannot be replicated with other ingredients.

To ensure the sustainability of their business, Eriksen and Singer have carefully monitored their harvest sites and the volumes of each species for the past four years. Surprisingly, they have found that the regrowth in recently harvested patches is faster than anticipated, suggesting that their harvesting practices may actually stimulate growth rather than deplete the seaweed population.

As the demand for seaweed continues to grow in the culinary world, Eriksen and Singer are proud to showcase the abundance of this resource in the waters of the Lofoten archipelago. With their dedication to sustainable harvesting practices and their commitment to educating chefs about the benefits of seaweed, they are paving the way for a new wave of culinary innovation in Europe and beyond.