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Our Seaweed

As one of the few companies that harvest wild algae, we have a duty and responsibility to protect and safeguard the ecosystem. Sustainable harvesting means for us that the methods ensure regrowth and minimal impact on marine life.

Mapping, risk assessments and harvesting methods have been carefully reviewed to ensure high quality and stability. We harvest only in the cleanest waters, away from potential pollution from farms, harbors or communities. The areas are mapped in zones that are rotated in a system that ensures sufficient time for regrowth and reproduction.

The seasons are governed by the species’ growth and reproduction times. The actual harvest follows the rule of cutting over the algae’s growth zone. This can vary from species to species. With this strategy, we see that the growth is healthy and strong. We register all harvest data in our own system and report the catch to Råfisklaget. With this system and the methods in our production, we are DEBIO-approved and our products are organic.

To ensure that our supply satisfies demand, we will in some cases supplement with organically grown winged kelp and sugar kelp from Lofoten.

Truffle Seaweed

Vertebrata lanosa
Truffle Seaweed is a red algae that has become quite popular for its taste rather than it looks. Its hairy looks and the fact that it grows almost exclusively on another type of seaweed called rock weed (grisetang), it earned the name “Grisetangdokke” in Norwegian. These fluffy tufts of seaweed grow up to 5 cm in length, and weigh very little. We pick these from the shores during low tide, right before winter or in spring.

Truffle seaweed has distinguished flavour notes of real truffles, combined with fresh ocean taste. The strong flavor complements seafood very well, but also works with vegetable dishes that could otherwise be matched with real truffles; like potatoes or pasta.

Use it as a seasoning when dried and milled, to give your food a distinct truffle taste. It can also be soaked to re-hydrate. This algae works exceptionally well when infused into fats, like butter or oils. Perfect for fish dishes, seafood and oysters. Sprinkle on your potatoes or eggs, pasta dishes and white sauces.

Products with Truffle Seaweed

Try our blue cheese pizza with truffle seaweed or sprinkled over a tasty carbonara!

Sugar Kelp

Saccharina latissima
Sugar kelp is easily recognisable with rippled edges and an alligator-like skin. It is yellowy-brown in colour. Grows quickly, up to 4 metres in length and 60cm wide. High in umami taste. Sugar kelp also produces mannitol, a natural sugar that gives a sweetness to your food.

Soak and simmer to make a hearty broth. The whole leaf can be used to wrap and steam vegetables, meats, and fish. The fresh kelp is milder and can be used as a green vegetable in wok meals and salads. Well suited as a natural flavour enhancer/seasoning. Sprinkle on vegetables, fish or meat.
Goes well with nuts, dried fruit and chocolate for dessert and cakes.

Products with Sugar kelp Seaweed

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Recipes with Sugar kelp Seaweed

winged kelp

Winged Kelp

Alaria esculenta
Winged kelp has a feather-like leaf that is split down the middle by a midrib. ‘Alaria’ translates to ‘wings’ in Latin and the leaves fan out like wings underwater. It is a type of wakame and one of the most identifying features is the pale but defined midrib that runs the length of the leaf. The leaves are dark brown/green in colour and grow up to several metres long and 40cm wide.

Winged kelp has a distinct and pleasant taste of the ocean. The taste is slightly salty/mildly nutty. Soften by soaking and simmering. Use as a vegetable in any dish. Winged kelp is perfect for soups, salads, stews and wok cooking. Sprinkle on fish or marinade as a side salad. Turns bright green when heated.

Products with Winged kelp

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Recipes with Winged kelp

nori on plate


(Porphyria umbilicali)
Probably the world’s most well-known and popular seaweed. Nori has a purple colour that changes throughout the season. It has thin, smooth and almost transparent fronds up to 30cm in length.

Nori has a mild taste of the ocean, similar to shellfish. Like dulse, it becomes more nutty and bacon-like when fried or toasted.

Rinse in fresh water to remove any sand. Nori does not need soaking. Can be eaten dried, fresh or cooked.

Most famous as the wrap around sushi rolls- goes well with rice dishes. Perfect in soups, marinades, salads and seafood. Sprinkle on eggs or potatoes, or use in bread and cakes. Nori is also great when roasted with a little oil to add a bacon-like flavor and crunch to any dish.

Products with Nori Seaweed

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Palmaria palmata
Dulse is a beautiful red algae that often grows on the stems of oarweed. It has a soft and silky texture and deep red/purple colour in winter, with a greenish-yellow colour in summer. The leaves are small, flat and hand-like. Grows up to 30-40 cm in length. Historically it was used by the Vikings as a beer snack and a source of nutrients, but there are also have long traditions of using dulse in coastal communities in Ireland.

Fresh dulse has surprisingly delicate, savoury notes; whereas when dried, there is a smokiness that gives way to a sweet aftertaste, with some notes of liquorice and nuts. While it’s tender enough to be eaten fresh, pickling it will heighten the flavour and texture.

It can also be dried or cooked. It has a crunchy feel that makes it perfect for a snack. Excellent with cheese, in salads and sandwiches, or as a seasoning. It is a tender vegetable that does not require simmering or soaking like many other seaweeds.It has a bacon-like taste and changes colour when fried in a pan or in the oven. It has become known as ‘vegetarian bacon’.
Dulse can also be used on pizza or in bread dough and sandwiches. Also great for sweet desserts or in chocolate.

Contact us to buy wild harvested dulse wholesale.

We use milled dulse in several of our products!



(Laminaria digitata)
Oarweed is smooth, leathery and a little tougher than Sugar Kelp. It is golden-brown in colour and has a broad leaf that splits into digits or fingerlike strips. Generally 1-2 metres in length with 5-20 ‘fingers’.

It is heartier than Sugar Kelp, with a thicker blade and a salty, mineral flavor. High in iodine.

Soak for 20min. Oarweed can be cooked and used like any vegetable, or used to wrap or steam other foods. Makes a good “vegetarian soup bone” for nutritional, hearty broths that provide that unique umami flavour (similar to the Japanese kelp, used to make dashi). It also helps digestion when added to the water to soak/cook dried beans.

Recipes with Oarweed

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