First of all, we would like to say that we are very happy and proud to work with some of the world’s best restaurants
Danish Seaweed is just better
All the seaweed our divers harvest for direct delivery or processing, are all grown wild in the ocean, more specificly the surrounding waters of Odsherred peninsula or as we call it our “little wild maritime garden”. The amount of seaweed our divers can harvest, is insignificant, when comparing to our little wild maritime garden’s growth rate, which makes it possible to cover your Seaweed needs all year.
When you buy fresh seaweed from Dansktang.dk, then our divers will jump into our little wild maritime garden and harvest what you need and as quick as they can deliver the fresh seaweed directly to you.
so why Dansktang.dk? because Danish seaweed from Dansktang.dk is Wild, Sustanisble and really Fresh
The story of Danish Seaweed
Rasmus Friis Sørensen, Simon Weber Marcussen and Claus Marcussen started Dansk Tang in the spring of 2016.
The initial project started with products containing seaweed, mainly harvested in the coastal waters surrounding the Odsherred peninsula. Since then, things have escalated for the group, which includes a father/son relationship, Claus and Simon. It was actually Simon’s mother and Claus’ wife, Mette, who suggested that they consider working with seaweed. A big plus for the trio is that they all live in Odsherred, which, with its coastline of 140 km, is rich in many types of seaweed. Odsherred is surrounded by a fiord – Isefjorden, to the east, a bay – Sejerøbugten, to the west, and the Kattegat to the north; this means that all types of seaweed found in Denmark, are easily obtainable. Starting at a very low practical level, we collected seaweed from the entire coastline around Odsherred. As we gained experience, we learned more about this ”vegetable from the sea”. As none of us is a gourmet cook, we contacted Claus Henriksen, head chef at Dragsholm Castle. After three weeks, he came up with a seaweed pesto, seaweed oil and two types of seaweed salt. Two different types of seaweed mustard followed shortly after. As something new, we tried smoking the seaweed, which again gave a completely new taste – and yet again, it was a local enterprise, with the help of Rørvig Fisk og Røgeri (Rørvig Fish and Smokehouse)..
To begin with, Lokalkompagniets industrial kitchen in Nykøbing SJ helped to manufacture the products. We received help and advice from Odsherred Municipality and the institution Væksthus Sjælland (Zealand’s Greenhouse), as well as access to the right networks. Local people in the catering trade were willing to give us the benefit of their experience. And so it all took off in a big way! The kitchen in Lokalkompagniet was no longer big enough to make the quantities needed, and on several occasions, we had to work at night. Suddenly, there were more than 30 shops waiting to purchase our products, so we had to revise our strategy, and soon realised that our production had to become more efficient.
Most of our products are now made at Sidinge farm shop and fruit orchard, others are produced outside Odsherred, for example in Greve, and Herslev Brewery make the seaweed beer.
So the goods can now be manufactured. We have also upgraded the harvesting of the seaweed several times. The first young helpers have been employed to help with the harvesting and the drying process, and later some part time workers have joined the workforce. We are able to deliver the goods, and we now have a local investor. We realised that there was a need for an advisory board, to consider the many opportunities that suddenly appeared upon the scene. This advisory board is comprised of innovative persons from the financial and catering sectors in northern Zealand. We are in touch with a number of people at DTU (the Danish Technical University), who are involved in algae and marine environment, among others Susan Løvstad Holdt, Ph.D., Deputy Professor at DTUs food institute, as well as Karsten Olsen, Ph.D., Deputy Professor at Copenhagen University. We have delivered both wet and dry seaweed to them for research.