Norwegian Women Bring Seaweed to the Forefront of European Cuisine

Angelita Eriksen and Tamara Singer, two Norwegian entrepreneurs, are bringing seaweed to the forefront in European gastronomy through their company Lofoten Seaweed. The duo hand-harvests 11 tonnes of seaweed annually from the pristine waters of Norway's Lofoten archipelago, focusing on varieties long popular in Japan that are gaining traction in Europe for their nutritional value.

Eriksen and Singer specialize in truffle seaweed, winged kelp, nori, dulse, sugar kelp, and oarweed kelp. They found that many European chefs had little knowledge of the diverse flavors and preparation methods for seaweed. To address this gap, the pair organizes workshops to educate chefs about the different varieties and culinary applications, collaborating with Japanese chefs who have more experience working with seaweed.

Why this matters: The growing popularity of seaweed in European cuisine reflects a broader trend towards sustainable and nutritious ingredients. As consumers become more health-conscious and environmentally aware, innovative businesses like Lofoten Seaweed are well-positioned to thrive by introducing diverse and sustainable food sources to new markets.

Lofoten Seaweed sells its products locally and ships to gourmet restaurants across Norway and Europe. Sustainability is a core value for Eriksen and Singer, who have mapped and dated their harvest sites. Their findings indicate that regrowth in recently-harvested areas is faster than expected, suggesting that harvesting may stimulate growth.

The seaweed industry is experiencing significant growth and development, as evidenced by events like Seaposium 2024 in Ireland, which celebrated sustainable Irish seaweed farming and processing earlier this month. The event explored the scalability of seaweed as a climate intervention and the potential impact of a scaled seaweed industry, marking a milestone in the expansion of the seaweed sector in Ireland and beyond.

Eriksen and Singer's work with Lofoten Seaweed showcases the potential for seaweed to become a mainstream ingredient in European cuisine. "We are excited to introduce chefs and consumers to the diverse flavors and nutritional benefits of seaweed," said Eriksen. As more people discover the culinary possibilities of seaweed, businesses like Lofoten Seaweed are well-positioned to lead the way in this growing market.

Key Takeaways

• Two Norwegian entrepreneurs, Eriksen and Singer, are popularizing seaweed in Europe.
• They hand-harvest 11 tons of seaweed annually from Norway's Lofoten archipelago.
• They educate chefs on diverse seaweed varieties and culinary applications, collaborating with Japanese chefs.
• Sustainability is a core value, with evidence of faster regrowth in harvested areas.
• The seaweed industry is experiencing significant growth, as seen in events like Seaposium 2024 in Ireland.