SEAWEED

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.

The interest in cooking with seafood has increased exponentially the last few years. Several seaweed focused companies have started in Scandinavia and the use of different types of seaweed have spread throughout the food and restaurant industry. We had the privilege to work with and learn from the pioneers in this area, Catxalot, a seaweed company that has been the main driver in introducing seaweed as a new type of ingredient in Sweden. Catxalot was for several years based in Havstenssund, and we frequently collaborate on events and tours. When large orders for seaweed came in, we were sometimes asked to help harvesting seaweed. Over time we started offering seafood to our customers, as a complement to our oysters. Seaweed is often specially ordered by restaurants that specialize in seafood, and it is used as an ingredient, as wrapping, in salads and as garnish. Currently we are delivering the following seaweed types to order pending availability and season;

  • Sugar Kelp (Saccharina latissima)
  • Oar Weed (Laminaria digitata)
  • Sea Lettuce (Ulva lactuca)
  • Grass Kelp (Enteromorpha intestinalis)