Kelp · Grown at the Arctic Circle, Norway
Kelp in four ready-to-eat tins: deep and savory, closer to umami than to fish.
See the tinsSee our coastOne tin, three moves. Zero prep, zero waste, and no wrong way to do it.
Pull the ring and start. No chopping, no cooking, nothing left to waste.
See the Seaweed Pesto →Ready the second you pull the ring, and no wrong way to do it. Prices in Norwegian kroner; US pricing from $7.99 at launch.
Seaweed Pesto
Herby and deep, with the sea's quiet saltiness · Vegan
99 kr
Sea Hummus
Creamy and mild, lifted by clean ocean brine · Vegan
99 kr
Green Curry Kelp
Bright and warm: green herbs, coconut warmth, fresh kelp · Vegan
99 kr
Red Curry Kelp
Round and deep: red chili warmth over dark umami · Contains fish sauce
99 kr
Kelp asks for nothing.
No farmland, no fresh water, no fertiliser.
It grows in the sea, and leaves it cleaner.
Off Rødøy, at the Arctic Circle, kelp grows slowly on ropes in the clear, cold sea.
Seven years of work went into these four tins.
Kelp grown slowly in Arctic water tastes the way the sea smells: clean, deep, fresh.
No farmland, no fresh water, no fertiliser, no pesticides. The sea does all of it.
The deep fifth taste that makes food satisfying, straight from the sea.
Seaweed has fed the Norwegian coast for a thousand years.
Kelp is a sea vegetable: light, naturally rich in minerals, and part of everyday cooking here long before it was fashionable.
Founded on the Helgeland coast with one purpose: getting the world to eat more kelp. The Taster Pack is the best place to start: all four tins, one continuous coastline.
Request a Taster PackRødøy · Helgeland · 66° North
Helgeland Seaweed Society is growers and neighbours on the Helgeland coast, with our own small ocean farm at Rødøy, working with the chefs and scientists of Nofima, Norway's national food research institute.
We believe the most sustainable food on Earth grows in the sea, and that people will eat it when it tastes this good. Farmland is stretched thin and the seas are overfished; kelp asks for neither. That is the whole cause. The tins are how we argue it.
Winged kelp, Alaria esculenta, grown on ropes in the open sea at Bukkøya off Rødøy. It is farmed, not wild-harvested: the seabed is left alone, and every batch is traceable to the line it grew on.
No farmland, no fresh water, no fertiliser, no pesticides. Kelp draws everything it needs from the sea, and leaves the water cleaner than it found it.
The honest old technology of the can keeps real food real for years. No cold chain, no preservatives. One value chain, one owner, since 2019.
One letter from the coast now and then: what the sea is doing, what we are making, and when the new harvest lands.
Foodservice & wholesale
The kelp does the umami work parmesan usually does. Works warm or cold; the curries loosen into a sauce with coconut milk.
As a sauce base, one can carries two covers. As a finish or spread, it stretches much further. Opened: refrigerate, use within 3–4 days.
Recipes developed with Nofima, Norway's national food research institute. Independently verified: two production batches per product analysed by ALS Norway, iodine within 8%.
Premium tinned food keeps growing, and it all runs on fish. Three of these four tins are fully vegan.
Three year shelf life at room temperature. No cold chain, no waste. Cases of 12; EPD and GTIN on request.
Single origin at the Arctic Circle, grown on ropes in the maker's own sea. Every batch traceable to the line it grew on.
Per-SKU specifications: ingredients, allergens, nutrition per 100 g, storage and logistics. The curry datasheets carry the original recipe names, Green and Red Seaweed Purée. Full lab analysis (ALS Laboratory Group Norway) available to wholesale accounts: iodine documented and within all EU limits, including Germany's, inorganic arsenic not detectable.
Winged kelp · Vegan
Nordic umami in a spoon.
99 kr · 120 g · 8 servings
Winged kelp with pumpkin and sunflower seeds, garlic and lemon. Rich, deeply savoury: the kelp does the umami work parmesan usually does. Perfect for pasta, fish and bread.
Request samplesWinged kelp (Alaria esculenta) 33%, pumpkin seeds, sunflower seeds, yeast extract, garlic, sunflower oil 46%, salt, lemon juice, sugar, ground black pepper, chlorophyllin (E141) 0.01%.
No nuts, gluten, dairy, soy or sesame.
| per 100 g | per 15 g | |
| Energy | 2560 kJ / 622 kcal | 384 kJ / 93 kcal |
| Fat | 65.5 g | 9.8 g |
| – saturated | 7.6 g | 1.1 g |
| – monounsaturated | 18.8 g | 2.8 g |
| – polyunsaturated | 36.1 g | 5.4 g |
| Carbohydrate | 4.1 g | 0.6 g |
| – sugars | 1.6 g | 0.2 g |
| Fibre | 2.2 g | 0.3 g |
| Protein | 5.3 g | 0.8 g |
| Salt | 1.7 g | 0.3 g |
A 15 g serving is 93 kcal, and 84% of the fat is unsaturated, from seeds and sunflower oil.
Contains iodine from seaweed; pregnant or breastfeeding women, young children and people with thyroid disorders should follow dietary advice.
Keeps three years unopened, no refrigeration. After opening: refrigerate and use within 3–4 days. Kelp grown at Bukkøya, Rødøy, Norway.
Winged kelp · Vegan
Creamy, plant-based, and full of flavour.
99 kr · 120 g · 8 servings
Winged kelp and chickpeas with garlic, lemon and cumin. Lighter than a classic hummus, with a clean mineral finish from the sea. The most kelp of the four, at 37%.
Request samplesWinged kelp (Alaria esculenta) 37%, water, chickpeas 41%, garlic, sunflower oil, lemon juice, cumin, paprika powder, salt.
No nuts, gluten, dairy, soy or sesame. No tahini.
| per 100 g | per 15 g | |
| Energy | 567 kJ / 136 kcal | 85 kJ / 20 kcal |
| Fat | 7.8 g | 1.2 g |
| – saturated | 0.9 g | 0.1 g |
| – monounsaturated | 2.2 g | 0.3 g |
| – polyunsaturated | 4.3 g | 0.6 g |
| Carbohydrate | 13.6 g | 2.0 g |
| – sugars | 0.4 g | 0.1 g |
| Fibre | 4.2 g | 0.6 g |
| Protein | 5.1 g | 0.8 g |
| Salt | 1.1 g | 0.2 g |
Low in saturated fat, a source of protein and a source of fibre. A 15 g serving is 20 kcal.
Contains iodine from seaweed; pregnant or breastfeeding women, young children and people with thyroid disorders should follow dietary advice.
Keeps three years unopened, no refrigeration. After opening: refrigerate and use within 3–4 days. Kelp grown at Bukkøya, Rødøy, Norway.
Winged kelp · Vegan
Fresh green curry with a hint of the sea.
99 kr · 120 g · 8 servings
Winged kelp and mung beans in a green curry of coconut milk, lemongrass, galangal and kaffir lime. Mild heat, fresh finish. Makes rice, noodles and vegetables instantly exciting.
Request samplesWinged kelp (Alaria esculenta) 27%, mung beans 44%, coconut milk, green curry paste (green chili, shallot, lemongrass, salt, garlic, galangal, kaffir lime peel, cumin, coriander seeds), brown sugar, sunflower oil, lemon juice, yeast extract, chlorophyllin (E141) 0.01%, salt.
Contains coconut. No gluten, dairy, soy or sesame.
| per 100 g | per 15 g | |
| Energy | 521 kJ / 125 kcal | 78 kJ / 19 kcal |
| Fat | 5.9 g | 0.9 g |
| – saturated | 3.0 g | 0.4 g |
| – monounsaturated | 1.0 g | 0.1 g |
| – polyunsaturated | 1.7 g | 0.3 g |
| Carbohydrate | 14.3 g | 2.1 g |
| – sugars | 2.1 g | 0.3 g |
| Fibre | 3.0 g | 0.5 g |
| Protein | 5.0 g | 0.8 g |
| Salt | 1.4 g | 0.2 g |
A source of protein and a source of fibre. A 15 g serving is 19 kcal.
Contains iodine from seaweed; pregnant or breastfeeding women, young children and people with thyroid disorders should follow dietary advice.
Keeps three years unopened, no refrigeration. After opening: refrigerate and use within 3–4 days. Kelp grown at Bukkøya, Rødøy, Norway.
Winged kelp
Deep, warming curry with ocean umami.
99 kr · 120 g · 8 servings
Winged kelp and chickpeas in a red curry of coconut milk, chilli and lemongrass, with fish sauce the way a proper red curry wants it. Use as a sauce, a base or a topping, ready in seconds.
Request samplesWinged kelp (Alaria esculenta) 27%, chickpeas 43%, coconut milk 20%, red curry paste (red chili, garlic, lemongrass, shallot, salt, galangal, lime peel, coriander seeds, cumin), brown sugar, red chili, fish sauce, salt, sugar, sunflower oil, lemon juice.
Contains fish (fish sauce) and coconut. No gluten, dairy, soy or sesame.
| per 100 g | per 15 g | |
| Energy | 535 kJ / 129 kcal | 80 kJ / 19 kcal |
| Fat | 6.3 g | 0.9 g |
| – saturated | 2.9 g | 0.4 g |
| – monounsaturated | 1.2 g | 0.2 g |
| – polyunsaturated | 1.8 g | 0.3 g |
| Carbohydrate | 14.8 g | 2.2 g |
| – sugars | 2.3 g | 0.3 g |
| Fibre | 4.2 g | 0.6 g |
| Protein | 5.3 g | 0.8 g |
| Salt | 1.2 g | 0.2 g |
A source of protein and a source of fibre. A 15 g serving is 19 kcal.
Contains iodine from seaweed; pregnant or breastfeeding women, young children and people with thyroid disorders should follow dietary advice.
Keeps three years unopened, no refrigeration. After opening: refrigerate and use within 3–4 days. Kelp grown at Bukkøya, Rødøy, Norway.