Lofoten Seaweed: Our Story – Lofoten Seaweed

North Norwegian fire meets Japanese finesse.

Angelita Eriksen

Angelita grew up cutting cod tongues and baiting long lines for her fisherman father in the village of Napp. The ocean was a lifeline for her family. But her curiosity around seaweed only arose when she was researching nutrition for her own health. Her discoveries led to a passionate belief that seaweed is the food of the future.

Tamara Singer

Tamara grew up in New Zealand, where her Japanese mother used seaweed in almost every meal. With a passion for Japanese cuisine and an eye for detail, she recreates the food of her childhood with the exceptional seaweed of her new home in Norway.

Our Mission

The combination of knowledge, experience and traditions from opposite sides of the planet is at the heart of what makes Lofoten Seaweed unique. From diverse beginnings, united by a love of food and the ocean, Tamara and Angelita are on a mission to bring seaweed back into the modern kitchen.

What We Do

Lofoten Seaweed are proud to be a female-led business that creates opportunities for the local community, whilst minimising our environmental impact. We work with award-winning producers and innovators, and our products are used in Michelin star restaurants across Europe. We create seaweed products for everyone from home cooks to pro chefs – straight from ocean to plate.

The Lofoten Islands

Life in Lofoten is challenging and beautiful. Framed by snow-capped mountains that plummet into the wild Norwegian sea, our islands are at the mercy of ferocious storms and bitter temperatures. But we’re also blessed by some of nature’s rarest phenomena: the Aurora Borealis and the midnight sun.

There are around 12,000 different species of seaweed in the world, and nearly 500 of them can be found growing in Norway. You can read more about them here.

The Gulf Stream

Our unique ocean forms the perfect habitat for the world’s largest cod fishery (as well as its largest cold water coral reef) because its arctic waters are fed by the Gulf Stream. As well as milder temperatures, the stream brings diverse nutrients and minerals, which create a rich and varied underwater ecosystem.

Nappstraumen connects Vestfjorden (the western fjord) to the Norwegian Sea. This fast-flowing water is crystal-clean, nutrient-rich, and provides optimal growing conditions for seaweed and kelp. It’s here that we harvest, paying close attention to nature’s signals to ensure that our relationship with the ocean is sustainable and low impact.