Seaweed and Kelp from Lofoten
From as far back as the Late Stone Age, people have been drawn to these islands to live and work from the sea, with traces of activity dating from the Iron Age and Viking Age all the way to the present day.
For over a thousand years, people have followed the annual migration of the Skrei, or Arctic cod, southward from the Barents Sea. But our connection to the sea and our ancestors is about more than just Skrei. We know from several sources that the Vikings ate seaweed and kelp as part of a healthy diet – even as a snack with beer! Dulse (Søl in Norwegian) is naturally rich in vitamin C, and we know from the sagas that the Vikings ate it on long sea voyages to prevent illness:
“Norwegian [Vikings] ate fresh dulse baked into bread, and dried and salted dulse as a kind of snack. When preparing a meal, the seaweed was mixed with butter or fat and served with dried, fresh, or boiled potatoes and turnips. Another way to prepare dulse was to boil it with milk or add it to porridge. Dulse was also added to bread dough to help the flour last longer. The Norwegian Vikings most likely brought dried seaweed as provisions on their long expeditions, perhaps because they realized it protected the seamen from scurvy.”
Mouritsen et al., 2013
Lofoten’s Unique Marine Environment
The Arctic waters surrounding Lofoten are filled with treasures that rival the islands’ spectacular landscapes. These icy seas are home to the world’s largest cold-water coral reef, as well as the world’s largest cod fishery. Lofoten is also known for having some of the world’s strongest tidal currents, including the famous Moskstraumen and Nappstraumen. When these meet the warm Gulf Stream from the south, the often stormy and turbulent waters create an upwelling of nutrients from the deep. Combined with wind and tides, this results in a unique ecological phenomenon – the perfect conditions for the ocean’s superfood: seaweed and kelp.
Seaweed and Kelp – The Ocean’s Superfood
Seaweed and kelp are naturally rich in umami – that deep, savory flavor combining saltiness, sweetness, and richness, much like parmesan, soy sauce, tomatoes, or miso paste. Each type of seaweed has its own flavor profile – smoky, nutty, earthy, or sweet – offering a whole spectrum of tastes to explore. Seaweed is also the most nutrient-dense plant on Earth, packed with vitamins A, B5, C, and K, as well as calcium, magnesium, folate, zinc, omega-3, and iodine. Seaweed and kelp are truly the ocean’s superfoods.
In addition, seaweed farming is one of the most sustainable forms of food production. It requires no freshwater, fertilizers, pesticides, or deforestation. On top of that, seaweed is extremely efficient at capturing CO₂ and releasing oxygen into the atmosphere.
Lofoten Seaweed – From Ocean to Plate
Lofoten Seaweed was founded by Angelita, a fisherman’s daughter, and Tamara, a food enthusiast who – inspired by their Norwegian and Japanese roots – combine the world’s purest seafood with their valuable culinary traditions. Despite their different backgrounds, they share a common belief: the future of food lies in the ocean.
Our seaweed is hand-harvested from the cold, nutrient-rich waters of the Nappstraumen – the world’s fourth fastest tidal current. We focus on sustainable harvesting to create innovative and nutritious products – straight from the sea to your plate.