From diverse beginnings, united by a love of food and the ocean, Tamara and Angelita are passionate about bringing seaweed back into the modern kitchen. Our hand-harvested seaweed is carefully dried and milled on site by our team, and lovingly blended to create salts and seasonings that showcase our amazing ocean vegetables in their best light. Angelita grew up cutting cod tongues and baiting long lines for her fisherman father in the village of Napp. The ocean was both a lifeline and a lifestyle for her family. With her roots firmly in the Nordic fishing traditions, she developed a passionate curiosity about seaweed as the food of the future. Tamara grew up in New Zealand, where her Japanese mother used seaweed in almost every meal. She brought her heirloom knowledge and love of Japanese cuisine to Norway, where she loves creating delicious meals with our amazing produce. The combination of knowledge, experience, and traditions from opposite sides of the planet is at the heart of what makes Lofoten Seaweed’s story unique.

Life in Lofoten is challenging and beautiful. Framed by snow-capped mountains that plummet into the wild Norwegian sea, our islands are at the mercy of ferocious storms and bitter temperatures. But we’re also blessed by some of nature’s rarest phenomena: the Aurora Borealis and the midnight sun. Our ocean contains some of the cleanest water in the world. Full of fast-flowing currents and rich with nutrients, it provides optimal growth conditions for seaweed and kelp. It is here that we harvest, paying close attention to the ecosystem to ensure that our relationship with the ocean continues to be sustainable and low impact. We carefully monitor our harvesting locations and measure seaweed regrowth, logging our findings in a central database. We rotate locations regularly to ensure that the seaweed has adequate time to replenish, and we also work closely with a local, organic seaweed farm to ensure that our larger orders can be fulfilled without negatively impacting the natural environment.