Lofoten Seaweed Ocean Truffle (Vertebrata lanosa), dried
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| Algae types: | Ocean Truffle |
| Good to know: | wild growing, from arctic waters, sustainable, vegan, gluten free |
| Flavor & Consistency: | delicate and crunchy texture, tastes like white truffle |
| Best before | 10/2023 |
| Order number: | 3110132BAG15 |
The perfect substitute when white truffle is just not at hand. So almost always!
Truffle Seaweed / Ocean Truffle / Trøffeltang / Vertebrata lanosa from Lofoten Seaweed
From a purely visual point of view, truffle seaweed has nothing whatsoever to do with its mushroomy, tasty namesake. Unlike truffle tubers, truffle kelp, which belongs to the genus of red algae, consists of fine hairs that actually grow on a different algae - the so-called grisetang. Only after harvesting is the up to 5 cm long, hairy Truffle Seaweed meticulously plucked from the host plant and then dried. What remains is a hint of seaweed.
Fine hairs that have it all
In terms of taste, however, these small, inconspicuous, feather-light hairs have it all: a mild aroma of truffles meets a hint of fresh ocean. When dried and ground, truffle kelp is perfect for seasoning fish dishes, seafood or oysters. Combined with warm butter or simply sprinkled on the soft-boiled breakfast egg, Truffle Seaweed lives up to its name. Truffle seaweed is also excellent for enhancing pasta, risotto and sauces. Or simply sprinkled over grilled vegetables - it tastes like the sea and gives vegetarian or vegan cuisine that extra kick.
Smart superfood from the Norwegian Lofoten Islands
Seaweed and seaweed are known in our latitudes mainly from Japanese cuisine - more precisely as a coating of sushi, maki & Co. Some may also know that seaweed is a main component of the flavor umami - that is, the fifth flavor next to sweet, salty, sour and bitter, which is described as a full-bodied taste. And it is precisely this full-bodiedness and variety of taste, along with many other positive properties - after all, seaweed and kelp are full of vitamins and minerals - that can be found in seaweed, which grows in the arctic-clean waters off the coasts of Norway's Lofoten Islands. And it is precisely this versatile potential that the two owners of "Lofoten Seaweed", Tamara Singer and Angelita Eriksen, have recognized and exploited. Since 2016, they have been developing and producing their seaweed products in the small town of Napp: from pure, ground seaweed to flavored salts and seaweed pasta and chocolate to soap and candles - all with wildly grown and harvested seaweed from the Lofoten Islands.
Lofoten Seaweed
Lofoten Seaweed
In 2016 the two friendly women Angelita Eriksen and Tamara Singer founded their startup Lofoten Seaweed. Their idea was to exploit the untapped potential of seaweed, which grows wild off the coasts of Lofoten - raw in its dried state and finely ground in culinary combinations with sea salt, chocolate and pasta, but also as an ingredient in beauty products.
Tamara & Angelita: The two founders
Angelita was born in a small fishing village in Lofoten. Where her father was already a fisherman. Thanks to him, she knows the Arctic waters and coasts off Lofoten like the back of her hand. In New Zealand, at the other end of the world, Tamara's Japanese mother had algae and seaweed on her menu almost every day. A physiotherapy education in Australia, ten years of friendship and numerous journeys later, the two women developed their seaweed products - from the perfect interplay of Angelita's knowledge of the sea and Tamara's know-how of Japanese algae cuisine.
From Seaweed to Superfood
All underwater plants are wild-harvested by Tamara and Angelita. They are harvested directly by hand where they grow wild in the rough, crystal clear waters off the north Norwegian coast of Lofoten. Each individual leaf is then carefully checked and sorted again in the "factory". Only then are seaweed and algae - depending on the species between 12 and 48 hours - dried in a specially developed drying room.
The products of Lofoten Seaweed
Lofoten Seaweed's range is based on the various algae and seaweed varieties in their original, dried form. Finely ground, the product Simply Seaweed contains an exciting four-pack mix of Arctic Nori, Dulse, Sugar Kelp and Winged Kelp. Particularly popular because how to use salt are the various salt products that are flavored with seaweed: There is the Truffle Seaweed Salt, which gets a surprising truffle taste from the fine Trøffeltang. Taresalt, which is mixed with dried and ground Winged Kelp and Sugar Kelp. The salt called Lofoten Umami delivers what it promises: Umami - that hearty, full-bodied, fifth taste. The basis for this is the finest Norwegian sea salt, which is mixed with dried, ground Sugar Kelp, Arctic Nori, Winged Kelp and Dulse as well as flakes from the Lofoten stockfish. Sesame, sugar and vinegar are added. The Seaweed Pasta is a must for every pasta fan. In addition to the salty specialities, the Lofoten Seaweed range also includes two chocolates: A white chocolate with raspberries and Dulse and a dark chocolate with Sugar Kelp. A salty-sweet highlight! Last but not least: The Lofoten Seaweed Soap, which is made from 100% organic ingredients from Norway by the manufacturer "Arctic Origins", which is also based in Lofoten in the city of Harstad.
| Good to know: | wild growing, from arctic waters, sustainable, vegan, gluten free |
| Flavor & Consistency: | delicate and crunchy texture, tastes like white truffle |
| Algae types: | Ocean Truffle |
| Iodine: | 20 mg pro 100 g |
| Latin name: | Vertebrata lanosa |
| Englische Bezeichnung: | Ocean Truffle / Truffle Seaweed |
| Deutsche Bezeichnung: | Trüffeltang |
| Norwegian name: | Trøffeltang |
| Best before | 10/2023 |
Per 100 g
| Energy (kJ) | 836,000 kj | Energy (kCal) | 200,000 Kcal | Fats | 1,360 g | Carbohydrates | 13,700 g | Fibre | 32,500 g | Proteins | 17,200 g | Salt | 8,250 g | Iodine | 0,200 mg |
Per serving (5 g)
| Energy (kJ) | 41,800 kj | Energy (kCal) | 10,000 Kcal | Fats | 0,070 g | Carbohydrates | 0,690 g | Fibre | 1,630 g | Proteins | 0,860 g | Salt | 0,410 g | Iodine | 0,010 mg |
| Traces of shellfish | yes | Traces of codfish and stockfish | yes | Traces of sesame seeds | yes | Sulfite | Nein | Eggs | Nein | Gluten | Nein |
Ocean Truffle (Vertebrata lanosa)
Ocean Truffle (Vertebrata lanosa), leaves, dried Ocean Truffle are naturally rich in iodine. Excessive consumption can lead to thyroid dysfunction. EFSA (European Food Safety Authority) recommends an upper limit of 0.6 mg of iodine per day for adults. It is recommended to consume max. 5 - 10 g of dried Arame seaweed/day.
Lofoten Seaweed Company AS
Norway
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