OSLO, April 28 — In the glacial waters of the Lofoten archipelago in Norway’s far north, Angelita Eriksen makes use of a knife to lower a handful of seaweed that may quickly find yourself in a flowery European eatery.
“We have the cleanest and clearest waters in the world. We’re very fortunate that we’ve this actually essential useful resource rising proper outdoors our doorstep,” Eriksen advised eNM in a cabin on the shores of the northern Atlantic Ocean the place the seaweed is laid out to dry.
“We need to present that to the world.”
This {photograph} taken on March 4, 2024, exhibits Fingertare seaweeds at excessive tide in a fjord surrounded by Atlantic ocean and snowy fjords in Vareid, close to Flakstad, in Lofoten Islands. — eNM pic
The daughter of a Norwegian fisherman, Eriksen joined forces with New Zealand-born Tamara Singer, whose Japanese mom served seaweed with nearly each meal, to begin the corporate Lofoten Seaweed — specialising in harvesting and making ready seaweed for the meals trade.
It’s a demanding and “bodily job”, mentioned Eriksen.
The peak season runs from late April till June, however “we harvest the dulse, the nori and the ocean truffle in the winter and fall”.
Japan-New-Zealand co-founder of ‘Lofoten Seaweed’ Tamara Singer picks up Nori Fingertare seaweeds and Winged kelp at low tide in a fjord surrounded by Atlantic ocean and snowy fjords in Vareid, close to Flakstad, in Lofoten Islands March 4, 2024. — eNM pic
“It could be fairly chilly, as we are able to keep out for about an hour alongside the shore”, with decrease legs and palms submerged in the chilly water.
By “late May, I’m truly sweating in my swimsuit”.
One time, she mentioned, “I took my glove off and the steam was simply rising up”.
“It’s bodily exhausting however on the identical time it’s very meditative, or therapeutic in a means, to harvest,” she says.
This {photograph} taken on March 4, 2024, exhibits a mixture of seaweeds after being dehydrated earlier than supply, in Napp, close to Flakstad, in Lofoten Islands. — eNM pic
‘Delicate’
Truffle seaweed, winged kelp, nori, dulse, sugar kelp, oarweed kelp: the pair give attention to about 10 forms of seaweed, lengthy eaten in Japan and more and more well-liked in Europe for his or her dietary qualities.
The seaweed is offered domestically or shipped to connoisseur eating places in Norway and the remainder of Europe.
The two women organise workshops to educate cooks concerning the totally different varieties and the qualities of every kind.
“Seaweeds are like greens, they’ve their very own texture, style and colors,” says Singer.
She mentioned it was a “large shock” what number of European cooks had little or no information of the totally different flavours and methods of making ready seaweed.
The duo has labored with Japanese cooks “who know precisely what to do, you don’t have to inform them something”.
“It’s simply so pure for them. It’s like giving a chunk of fish to a North Norwegian,” says Singer.
Some 20 kilometres away, chef Josh Wing has been serving the pair’s merchandise in his high-end restaurant Hattvika Lodge for about 5 years.
He is properly versed and doesn’t want to participate in their workshops anymore.
Wing is especially keen on the dulse, a “very delicate purple seaweed”, which he serves with native fish dishes or bread.
It “can present a bodily texture in a dish you could’t get from different merchandise”, he tells eNM.
To be sure that their enterprise is sustainable, Eriksen and Singer have mapped and dated their harvest websites, in addition to the volumes of every species, for the previous 4 years.
“Our outcomes present that the regrowth in recently-harvested patches is definitely quicker than anticipated, nearly as if a harvest truly stimulates development,” says Singer. — ETX Studio
US chef Josh Haner cooks a dish based mostly on seaweed condiments, surrounded by algae containers, in Ballstad, close to Flakstad, in Lofoten Islands on March 3, 2024. — eNM pic
