Angelita Eriksen

Angelita Eriksen

CEO & Co-founder

Angelita grew up cutting cod tongues and baiting long lines for her fisherman father in the village of Napp. The ocean was a lifeline for her family. But her curiosity around seaweed only arose when she was researching nutrition for her own health. Her discoveries led to a passionate belief that seaweed is the food of the future.

Blog posts

Wild, Not Trawled: Why How We Harvest Seaweed Matters - Lofoten Seaweed Håndhøstet, ikke trålet: Hvorfor måten vi høster på teller Hos Lofoten Seaweed får vi ofte spørsmålet: «Hva er forskjellen på håndhøsting og tangtråling?» Svaret? Ganske mye – spesielt når det gjelder bærekraft, kvalitet og respekt for havet.   Håndhøsting:...
Seaweed vs Kelp: What Is The Difference? - Lofoten Seaweed Tang vs. tare: Hva er forskjellen? Tang og tare er begreper som ofte brukes om hverandre, men det er en forskjell mellom dem. Begge er former for marine alger, men de skiller seg hovedsakelig i sin...
Arctic Circle Forum Japan - Lofoten Seaweed Arctic Circle Forum Japan We teamed up with Bottarga Boreale to provide arctic ingredients to chef Saori Ichihara, who created an amazing Japanese vegetable stew with tempura nori, bottarga, pickled dulse, nori broth and...
Taking a fair share: Sustainable harvesting at Lofoten Seaweed - Lofoten Seaweed Taking a fair share: Sustainable harvesting at Lofoten Seaweed How Seaweed Helps the Ocean and the Climate It’s no secret that we love seaweed – we talk about it all the time! As well as praising its amazing taste...
Lofoten Traditions - Lofoten Seaweed Lofoten Traditions Skrei and Seaweed – do Lofoten traditions live on? For the past millennium, people have followed the annual migration of Skrei, or Arctic Cod, south from the Barents Sea. Every...
Superfood from the Sea: a feature in FOUR Magazine - Lofoten Seaweed Superfood from the Sea: a feature in FOUR Magazine Lofoten Seaweed feature in an article by luxury magazine FOUR - all about our favourite superfood. We are proud to be featured in FOUR Magazine's new blog as well as...
Seaweed, kelp and seagrass: how to tell the difference - Lofoten Seaweed Seaweed, kelp and seagrass: how to tell the difference Seaweed and kelp species Seaweed and kelp are macroalgae. In Norway there are 450 species, divided into three groups: brown algae, red algae, and green algae. Brown algae Sugar kelp...
How do we harvest and use Truffle Seaweed? - Lofoten Seaweed How do we harvest and use Ocean Truffle Seaweed? Everything you wanted to know about Ocean Truffle Seaweed Ocean Truffle is a small red algae that is actually called rock weed doll after its looks, but has now become...
Lofoten Seaweed now on Amazon - Lofoten Seaweed Lofoten Seaweed now on Amazon ARCTIC SEAWEED SUPERFOOD LANDS ON US TABLESNorwegian-female-owned Lofoten Seaweed brand now available on Amazon Grocery Lofoten, Norway, September 3, 2021- The most nutritious plant on the planet is now available across...
Eat seaweed every day to boost your health! - Lofoten Seaweed Eat seaweed every day to boost your health! How can I eat seaweed every day? Breakfast Sprinkle our Simply Seaweed into your morning smoothie. Or on your oatmeal. Season your eggs with a pinch of Lofoten Umami. Lunch...
What are the Iodine benefits of eating Seaweed? - Lofoten Seaweed What are the Iodine benefits of eating Seaweed? Why is it important? Iodine is an essential micronutrient that the body needs to function. It improves your metabolism, helps to regulate your hormone levels, supports brain function and helps...

Recipes

Seaweed rice burger - Lofoten Seaweed

Risburger med tang

Risburger med tang