Norwegian seaweed gains traction among Michelin chefs at Düsseldorf restaurant event

Last year, seaweed officially joined the portfolio of the Norwegian Seafood Council, paving the way for its first prominent role at an international event this year. Producers are excited about the momentum this brings. In a notable development, German Michelin-starred chefs are purchasing products from Lofoten Seaweed, which is operated by two young women who harvest the seaweed along Norway’s northern coast.

Earlier this autumn, several Michelin chefs gathered at the Zwanzig23 restaurant in Düsseldorf to explore “vegetables from the sea,” referring specifically to seaweed harvested from Lofoten. Producers from Norwegian Seaweed are also looking to enter markets in Italy and France, although they are currently focused on Germany.

The fascination with northern Norway contributes significantly to demand. However, the journey hasn’t been straightforward; only a few years back, seaweed was not considered seafood, leading to the necessary revision of Norway’s seafood legislation, which was completed in summer 2023.

At the Düsseldorf event, alongside sea urchins and lobster, both seaweed and kelp were showcased, drawing attention to the ocean’s diverse offerings. Currently, seaweed remains a small player in seafood exports, but the Norwegian Seafood Council is optimistic about the demand from Germany’s 340 Michelin restaurants.

The Seafood Council’s initiative highlights a three-year plan to penetrate the exclusive restaurant market in Germany. Since the launch of this shellfish campaign, exports of live langoustines and fresh scallops to Germany have seen significant increases.

As the chefs develop interest in various types of seaweed, including truffle seaweed, the market appears promising. Despite the uncertainty surrounding the safety of consuming seaweed in the past, recent advancements in research have improved understanding, leading to updated guidelines for consumption. Continued collaboration with authorities aims to ensure that safe consumption and marketing standards are established for this emerging segment.