We are specialists in seaweed from denmark. We harvest the whole year and only sell the best quality!
Laminaria digtata and Sugar kelp is also known as the kombu types from the north
A lot of people call Chorda filum for spaghetti seaweed.
We deliver test boxes for all restaurants as they can try to work with this wonderful ingredient.
Watch below for the different types
Fresh, dried or powder, it’s your call
Green nori is one of the most decorative seaweed types. Beautiful as decoration for everything from fish to desserts. Grows in low salt content and has a mild taste of it. Must be thoroughly diluted before use, as small grains of sand can hide. Typically best in spring, summer and autumn.
Delesseria sanguinea – Is undoubtedly the most beautiful of all Danish seaweed types! Small thin transparent orange / red leaves. Wonderful both in wet and dry version. Hard to harvest and grow on very deep water.
Furcellaria lumbricalis – A delicious seaweed, to be harvested in very specific places, if the quality has to be good. The tips are light yellow. A fun feature of it is that by soaking in boiling tap water it publishes after approx. one hour a dark red color. Let it stand for a couple of hours and the color becomes more significant. The tips are now soft and delicate.
Is a leaf that can be up to 40 cm wide. Grows especially in water down to a meter depth. Sea lettuce has a very high protein content and very low fat content. The taste appears almost by name, and It can be eaten raw in salads, where it adds a soft and delicate texture and at the same time a strong taste. It can also be roasted and dried. Can be harvested all year round, but when there is frost, places where it grows will be the first places to freeze when it grows by quiet low water. After a storm / hurricane, the quality may vary.
Sugar kelp – The leaves only survive for one year; in late winter, a new leaf grows between the old leaf and the stalk. The old leaf is pushed out and dies in the water, while the new leaf grows. The surface of the leaf secretes a sugar alhocol (mannitol), which when dried looks like a white powder and tastes sweet, but also slightly of ammonia. Fresh sugar kelp also tastes slightly of shellfish and some people also say of cucumber. Sugar kelp is a kelp and belongs to the category kelp/kombu seaweed, which can reach a height of 300 cm in Danish waters. It is not harvested from August to October, due to the fact it can be very leathery.
Chorda filum – This sea weed resembles a string about 400-500 cm long, and 2-4 mm thick. One may often see many strings together, hence the name sea spaghetti. Normally stalks appear to be flat but sea spaghetti is round and crisp. In some countries, it is called sea beans. Fresh Chorda filum tastes like glasswort and is crisp like fresh vegetables. Some people also know this type as sea spaghetti Can be harvested all year.
Toothed wrack – can be 50-100 cm high, and has a serrated edge, hence its name. This seaweed grows in dense colonies at a depth of 5-10 meters. The reproductive organs are active in winter on both male and female plants, and have a very crisp taste Fresh Toothed wrack is mild and nutty, slightly pea-like. An often-overlooked seaweed, which is a fantastic and good all-round type. Can be harvested all year.
Bladderwrack can be 50-100 cm high, and is a solid, slightly leathery brown algae. Recognisable by the paired float bladders which contain air, allowing the shoots to float high and widespread in the water, thus enabling light and inorganic nutrients to be absorbed. The shoot tips become thick and wart-like in summer. As a rule, this algae only lives about 3-4 years, and the shoot tips grow when the seaweed is not in the process of formation. Fresh Bladderwrack smells of shellfish and has a slightly bitter taste. It has a very crisp consistency, and is easy to chew – and the bladders pop! Can be harvested year round, but the fresh new shoots are especially fantastic from March to November.
Irisch moos – There is a Danish saying that ”a beloved child has many names”, and this definitely applies to Carrageenan seaweed, Irish Moos or cauliflower seaweed. This seaweed, which grows between 5-20 cm high, is a forked multiannual bush, which is leathery and flat. In shadow it is dark red, changing to yellowish-green in strong sunlight. When growing in shallow water, it can assume a tight and curly form similar to a cauliflower, which is also apparent from one of its many names. Carrageenan seaweed is also called Irish Moss as it can resemble an enlarged type of moss. The cell walls contain a pectin (carrageenan), and this algae is used as a thickening agent in foods, amongst other things Fresh Carrageenan seaweed tastes of vegetables, shellfish, and has a great taste of umami. Can be harvested year round.
Laminaria digitata (Kombu) – Oarweed, which is similar to Laminaria hyperborea in both appearance and taste, grows about 225 cm high, and has a leaf blade split into several fingers. This leaf blade is renewed every year, and grows as a whole blade to start with, and later splits into fingers. Oarweed may be found in both shallow and deep water. Its taste is reminiscent of cucumber and shellfish, and it is similar to plates of pasta in thickness, with a strong consistency. Oarweed is a kelp and belongs to the category kelp/kombu seaweed. Can be harvested all year.
