As one of the few companies that harvests wild algae, protecting the ecosystem is our highest priority. We use carefully reviewed harvesting and monitoring methods to ensure healthy regrowth and minimal impact to marine life. We harvest only in the cleanest waters, away from human activity, and our harvesting timetable is governed by the seasonal growth and reproduction cycles of the plant species themselves. We register all harvest data in our own system and report the catch to Råfisklaget. Lofoten Seaweed are DEBIO-approved and our products are certified organic.
To ensure that our supply satisfies demand, we will in some cases supplement our products with organically farmed winged kelp from Lofoten.
Truffle Seaweed is a red algae that has become popular for its distinguished taste. These fluffy tufts of seaweed grow up to 5cm in length and can be picked from the shores during low tide in the autumn and spring.
Truffle seaweed has some of the rich, earthy flavour notes of real truffles, combined with the minerality of the ocean. The flavour is enhanced when infused into fats, such as butter, oils or cheeses. Perfect for fish and seafood dishes.
Sugar kelp has easily recognisable rippled edges and an alligator-like texture, and rapidly grows up to four metres in length. Sugar kelp produces a natural sugar called mannitol. When combined with the kelp’s natural saltiness, it creates a wonderful umami-flavour.
The whole leaf can be used to wrap and steam vegetables and meats, and can also be used on its own as a wok or salad vegetable. Even simpler, just soak and simmer to make a hearty broth! Its natural salty sweetness is also a great addition to desserts.
Winged kelp has a feathery leaf that is split down the middle by a distinctive stem, or ‘midrib’. The leaves are dark brown-green in colour and grow up to several metres long. Winged kelp is a type of Wakame, and sometimes goes by the nickname ‘Atlantic Wakame’.
Winged kelp has a distinct and pleasantly nutty flavour, and is perfect for soups, salads, stews and wok cooking. Soften by soaking and simmering, and watch it turn bright green!
Probably the world’s most popular seaweed! Nori is purple in the winter and pale green in the summer. It’s leaves are thin, smooth and almost transparent with fronds that reach up to 30cm in length.
Nori has a mild minerality similar to oysters, and, like dulse, it becomes nutty and smoky when fried or toasted. Nori can be eaten fresh, dried or cooked. Famously used with sushi, nori is also great in soups, marinades and salads. Bake it into bread and cakes, roast it with a little oil or eat it just as it is – this is possibly the most versatile seaweed of them all!
Dulse is a red algae that often grows on the stems of oarweed. It has a soft, silky texture and is deep maroon during winter, and green-yellow in summer. Centuries ago, it was considered by the Vikings to be a great accompaniment to mead, and since then it has forged a long tradition in the coastal communities of Ireland and Wales.
The fresh leaf has surprisingly delicate, savoury notes. When dried, there is a smoky sweetness with hints of liquorice and nuts that makes it a great snack food. It’s often referred to as ocean bacon, or vegan bacon. It is tender enough to be eaten fresh, but pickling it gives it extra oomph!
Oarweed is golden-brown in colour and has a broad smooth leaf that is firm in texture. It grows up to two metres in length with between five and twenty finger-like fronds. Heartier than sugar kelp, it has a thick blade and a salty, mineral flavour. Oarweed is naturally high in iodine, which has many health benefits.
Oarweed can be used like a root vegetable. Gently simmer to soften, or use it as a base for nutritional, hearty broths, providing that unique umami flavour (similar to dashi). It’s also a great digestive aid.