The product is made from wildly-grown, hand-harvested and 100% traceable Sea Spaghetti (Himanthalia elongata) and Finger Kelp (Laminaria Digitata) and is harvested by hand from early spring to mid June. Marinated in fish-sauce and spices. The seaweed salad is an obvious accessory for sushi and all kinds of fish and shellfish. Can be combined with fresh herbs or used with finely chopped vegetables such as carrot, cucumber, turnip, cabbage and asparagus.
Dried Sugar Kelp from Traena (Laminaria saccharina). The product is sprawling, hand-harvested and 100% traceable. Dried within 7 hours of harvest. Sugar Kelp grow near the coast in calm bays and small coves. The plant is harvested in the early spring when the water is still cold. Sugar Kelp are also called Neptune's belt, the middle part is just like a crocodile skin, while the edge of the algae is smooth and wavy. Sugar Kelp have a golden brown color when fresh, when dried, color change to clear green or olive green. The algae can be up to 3 meters long and 40 cm wide. PREPARATION: Dried Sugar Kelp can be used as it is straight from the bag. The product does not need to be soaked. Sugar Kelp are a crisp and nice seaweed that is easy to use in cooking. It is used both fresh and dried. The dried seaweed contains a lot of umami and works well as a taste enhancer and substitute for salt. Sweets are suitable as sprinkles in salads and on fish, in soups, in wok or toasted with nuts and seeds as a delicious healthy snack. Sugar Kelp from Traena is well suited for fruit and sweet; For example, chocolate or as salt spices in granola.
(Laminaria Digitata). The product is sprawling, hand-harvested at Traena and 100% traceable. Dried within 7 hours of harvest. Finger Kelp is a powerful and vital brown algae that thrives in the outer coastal areas where the flow and waves are large. Finger Kelp is harvested from early spring to mid-summer and can be used both fresh and dried. Finger Kelp is related to the Japanese Kombu and has the same application areas. It has a wonderfully deep aroma of sea and is a "must" in any kind of soup and broth. PREPARE: Soak Finger Kelp in cold water for 15 - 30 minutes. Rinse and allow to boil for low minutes for 30 minutes until soft and easy to chew. You can also put the seaweed directly into beans, lentils or soup. TIPS: Dried Finger Kelp can be used to cure fish and meat! Pack a salmon or cod loin in the dried finger and leave in the refrigerator for 12 hours. Then remove seaweed (it can be used as an ingredient in, for example, a fish stock). Then cut the fish into thin slices and serve with a Nordic seaweed salad.
The Northern Company is an award winning Norwegian company that harvests and sells seaweed from the North Atlantic Ocean.See all ingredients
We offer handpicked, naturally grown sea vegetables as well as sea vegetables grown on lines. We harvest from the cleanest waters off the coasts of Norway in accordance to organic principles and with respect for the balance of the ecosystem.