Lofoten Islands: In the icy waters of the Lofoten islands in the far north of Norway, Angelita Eriksen wields a knife that will become a European culinary sensation.
“We have some of the cleanest and clearest water in the world. We are lucky to have this important source growing right outside our door,” Eriksen told AFP in a cabin on the North Atlantic coast where seaweed was planted. until dry
“We want to show the world.”
Eriksen, the daughter of a Norwegian fisherman, teamed up with New Zealand-born Tamara Singer, whose Japanese mother provides seaweed for every meal, to create the Lofoten Seaweed Company, which specializes.
With the help of six others, they take 11 tons of seaweed a year, while snow-capped mountains plunge into the sea behind a dramatic tableau.
It’s demanding and “physical work,” Eriksen said.
The peak season is from the end of April to June, but “in winter and autumn we harvest dulse, nori and seaweed”.
“It can be very cold, because we can stand on the beach for about an hour,” he said, dipping his feet and hands in the cold water.
“By the end of May, I was sweating in my suit.”
At one point, he said, “I took off my gloves and steam rose.”
“It’s physically challenging, but at the same time the harvest is very meditative or therapeutic.”
Seaweed, winged kelp, nori, dulse, sugar kelp, garlic kelp: this duo focuses on 10 types of seaweed that have long been eaten in Japan and are more popular in Europe for their nutritional properties.
Seafood is sold locally or delivered to restaurants in Norway and other parts of Europe.
The two women organized a workshop to teach chefs about the different types and the characteristics of each type.
He said it was “surprising” how many European chefs know little or nothing about the different flavors and methods of preparing seafood.
With a pair of Japanese chefs who “know exactly what to do, you don’t have to tell them anything.”
“This is very natural for them. It’s like giving Northern Norway a piece of fish,” said the singer.
About 20 miles away, chef Josh Wing has been serving the couple’s creations at the upscale Hattwika Lodge restaurant for nearly five years.
He knew and didn’t have to attend his seminar.
Wings, local fish dishes, or “very delicate purple seaweed” served with bread are widow’s favorites.
To ensure the continuity of their work, Eriksen and Singer mapped and dated harvest locations, as well as the number of each species, over the past four years.
