SEAWEED TO RESTAURANTS

We sell fresh and dried seaweed to a small number of restaurants, and can´t take any more costumers on fresh seaweed. You are very welcome to buy dried seaweed from us.

We forage a very small quantity of wild seaweed along the north Swedish West coast in a sustainable way. We cut off only those parts that is to be eaten and leave the rest to secure the regrowth. We are very careful about the quality. We also import some seaweeds from Norway and Iceland.

Fresh seaweed has a shelf life of about one week in the fridge. Dried seaweed should be kept dark, dry and at normal room temperature (not too hot). Brown seaweeds has a durability of at least three years. The green seaweeds have shorter durability as they can lose their color if exposed to sunlight.

Seaweeds contain a lot of minerals, vitamins, trace elements, antioxidants, omega 3, fibers and protein in varying amounts depending on the species.
 

SEAWEEDS

BLADDERWRACK
Fucus vesiculosus. Blåstång.
The outermost leaves are cut off. Grows in the water's edge. Becomes pale green upon heating. Boil the leaves quickly, rinse in cold water and cool to preserve the green color.

Good to use in salad, fish soup, as an accessory to fish, as decoration or fried as chips. Can also be dried and ground to sprinkle over dishes or to make a seaweed salt. Gives a rather powerful sea taste. The top bladders are a very good primer during spring and summer. Use them raw or pickle.

Shelf life: fresh at least one week in fridge. Dried for about three years or moore.
Origin: Bohuslän.
Season: April - September.

SUGAR KELP / SWEET KOMBU 
Saccharina latissima. Sockertång/skräppetare.
Whole lengths. Grows from about 1 meter deep. Boil for 3-10 minutes, depending on the thickness. Rinse well in cold water and cool. Good to fry, deep fry or used dried. 

Put boiling water over and let go or boil for a maximum of 10 minutes, rinse thoroughly in ice cold water, let drain and use in lettuce or marinate in soy, lime, ginger, chili. The younger ones are moore tender. Good candied.

Shelf life: fresh one week in fridge. Dried for at least three years.
Origin: Bohuslän.
Season: January / February - July.

OARWEED
Kombu / Laminaria digitata. Fingertång.
Whole lengths. Grows from about 1 meter deep.

Good to fry, deep fry or use as powder. Will be pale green when cooking. Boil to the desired consistency and rinse in ice cold water. Soak dried oarweed and deep fry as chips or finely chopped in oil or fry in butter/coconut oil. Do broth on dried oarweed. 

Shelf life: fresh one week in fridge. Dried for at least three years
Origin: Bohuslän.
Season: March - August.

SEA LETTUCE
Ulva lactuca. Havssallad.
Leafs. Grows from about 0.5 meters deep.
Good to chop and fry in a lot of butter on medium heat for 10-15 minutes. Can be used raw. Chop into broth. Good to deep fry. Use dried sea lettuce as powder.

Shelf life: fresh one week in fridge. Dried for 1-2 years if stored dark and not too hot.
Origin: Bohuslän.
Season: April - August.

LAVER / NORI
Porphyra umbilicalis. Purpurhinna.
Leafs. Growing in the waterline. Good to chop and fry in a lot of butter on low heat. Can be fried dried. Dried and then roasted, it can be used in desserts.

Shelf life: fresh one week in fridge. Dried for about two years.
Origin: Bohuslän.
Season: January-April.

KNOTTED WRACK / ROCKWEED
Ascophyllum nodosum. Knöltång.
Top leaves or top bladders. Growing in the waterline. Early in spring (March-April), the plant gets a side shot with small bladders (receptive cakes) that are extremely delicious - can be used raw or pickled. In May, the "plants" will have nice, bean-shaped top shoots that can be boiled for a few minutes. The tips can be harvested almost all year. Boiled for 5-20 min depending on age.

Shelf life: fresh just over a week in fridge. Dried for about three years if stored dark and not too hot.
Origin: Bohuslän.
Season: All year, but finest in Feb / March and until summer. The bladders are harvested from early February until about May. Tips can be harvested from April to May and until autumn.

GUTWEED
Sea grass / Ulva intestinalis. Rörhinna.
Whole tubular threads. Growing in the waterline. May be bleached by the sun during high summer. Can be used raw in salads etc. Very good to deep fry fresh (use a lot of starch). Ok to deep freeze.

Shelf life: fresh one week in fridge. Dried 1-2 years if kept dark and not too hot.
Origin: Bohuslän.
Season: April-October.

DEAD MANS ROPE
Chorda filum. Sudare/snärjtång.
Spagetti-like straps. Grows from about 1 meter deep. Good to eat raw or fry in butter. Or boil with spaghetti.

Shelf life: fresh one week in the fridge.
Origin: Bohuslän.
Season: April-July.

DULSE
Palmaria palmata.
Whole leaf of dried fermented dulse.
A very delicious and useful algae from Iceland. Can be used in desserts, as topping, fried in butter, deep fried, raw, marinated. As dried, it has a taste of licorice, currants, spinach. Very good together with chocolate. Soaked, it has a mild taste and can be used raw as a salad. Can be used in icecream. Cook in low-temperature butter for quite some time and get the bacon like taste.

Shelf life: at least three years if stored dark and not too hot.
Origin: Stykkisholmur, Iceland

DULSE FLAKES
Ground, dried dulse / Palmaria palmata.
A very good and useful algae from Iceland. Flakes. Can be used in and on desserts, as breading, in stews, pancakes, raw food balls, mayonnaise, and more. As dried, it has a taste of licorice, currants, spinach.

Shelf life: at least three years if stored dark and not too hot.
Origin: Stykkisholmur, Iceland

OCEAN TRUFFLE
Vertebrata lanosa / Polysiphonia lanosa. Tryffeltång.
Dried. Truffle Seaweed grows on knotted wrack plants in temperate seas with tides. Dried properly it taste and smell white truffle! Add at the end of the cooking in hot dishes or sprinkle over the meal when serving, for example on fish. Good to use in mayonnaise, butter, sauce. Very good together with eggs.

Origin: Lofoten, Norge.

ATLANTIC WAKAME
Alaria esculenta / Vingetang / Butare. Atlantisk wakame/havskål.
A Nordic seaweed that are like Asian wakame. Thin and very good. Can be used raw, soaked in salads. Good to crumble in hot and cold food. Dried.

Shelf life: at least three years.
Origin:Stykkisholmur, Island.