Lofoten Seaweed

Harvesting—and Tasting—Norway's Wild Landscape While Sailing Up the Coast | Condé Nast Traveler

"From sea to table, I watched Angelita Eriksen and Tamara Singer emerge from the Lofoten surf holding tresses of saw‑toothed kelp and a strawberry pink sea urchin, then joined them back at their small store in Napp for a feast: sugar kelp tempura, as crispy as popadams and studded with pearls of algae; pickled dulse and seaweed‑cured trout; halibut wrapped in kelp; and butter whipped with truffle seaweed, a red algae that tastes like its landlubbing namesake. They channel this harvest into products that range from seasonings and pasta to chocolate, skin lotions, and seaweed salt for flatbreads, and they supply top restaurants as well—an inspiring, delicious proof of how abundant the shoreline can be." - Rick Jordan