Tamara Singer

Tamara Singer

COO & Co-founder

Tamara grew up in New Zealand, where her Japanese mother used seaweed in almost every meal, shaping her love for food and flavour. After moving to Norway, she began recreating the dishes of her childhood with hand-harvested seaweed from the Arctic coast. Today she brings her passion for Japanese cuisine and attention to detail to everything Lofoten Seaweed creates.

Blog posts

Do you want to be a seaweed harvester? - Lofoten Seaweed Do you want to be a seaweed harvester? When do we harvest? Spring (March – April) During the first harvest of the year we focus on red algae – mainly Ocean Truffle and nori – which can be...
Kickstart Your January Challenges with Changes That Actually Stick - Lofoten Seaweed Kickstart Your January Challenges with Changes That Actually Stick The Usual Suspects: January Challenges 1. Dry January: “No Booze, No Problem?” For many, Dry January is a reset button – a chance to give the liver a break and...
What Is The White Stuff On Seaweed? - Lofoten Seaweed What Is The White Stuff On Seaweed? Fresh, Dried, or Frozen? When it comes to preparing seaweed for consumption, drying is one of the most common preservation methods used. Seaweed contains around 90% water, so when it's...
Seaweed in the wild West - Lofoten Seaweed Seaweed in the wild West Seaweed in the West: Ancient Roots The consumption of seaweed in the Western world can be traced back to ancient times. Coastal communities in Europe, such as the Celts and...
Which type of salt should you be using? - Lofoten Seaweed Which type of salt should you be using? The five tastes Conventional wisdom used to state that the human tongue consisted of receptors that responded to different tastes, and that these were located in different parts of the...
The Seaweed Revolution comes to Napp - Lofoten Seaweed The Seaweed Revolution comes to Napp A Visit from the Global Seaweed Community On Thursday last week we were lucky enough to receive a visit from a delegation from UN Global Compact. The group of four...
Restaurant Ceto, From Lofoten to the French Riviera - Lofoten Seaweed Restaurant Ceto, From Lofoten to the French Riviera Inspired by the sea, their menu will celebrate the whole of the intercontinental sea, that surrounds us, according to the seasons. More than just a restaurant, Ceto will have its...
Feature in Dutch Vismagazine - Lofoten Seaweed Feature in Dutch Vismagazine Vismagazine visits Napp Vismagazine came to visit us from the Netherlands this fall, and they’ve written a fabulous article about us, what we do and our future vision.We are constantly...

Recipes

Seaweed Crisp Bread (Knekkebrød) - Lofoten Seaweed

Seaweed Crisp Bread (Knekkebrød)

Seaweed Crisp Bread (Knekkebrød)

Fish soup with seaweed - Lofoten Seaweed

Fish soup with seaweed

Fish soup with seaweed