"For ten years research has been done on seaweed cultivation to make this resource into fine cuisine. Now scientists believe that they have come a long way in this work."
"- Good to eat
- It's good to eat right now, but during summer and autumn they become thicker and not as good. But now it's good to eat straight from the sea, says marine biologist Kaia Kjølbo Rød from company Seaweed Energy Solutions to NRK."
"On land farmers produce meat and grain, and in the sea we have fish and algae. But it's not exactly kelp that are foremost on the dinner table in Norwegian homes."
"- No, but we must use our coastal areas to produce food. This I really believe in, and next week many people come here to Frøya to adopt this wonderful food and create delicious dishes. Among other folks from the best restaurants in Trondheim, says general manager of the soon coming Blue Competence Center on Frøya, Bjørnar Johansen."
"Outside Sistranda in Frøya is Europe's largest field of seaweed production. There they produce sugarkelp and winged kelp. Both are rich in protein and other essential substances that should be good for both humans and animals."
"- Grows extremely fast
- These were put to sea in February when they were around one centimeter long. When we harvest them in May they can be up to one and a half meters long. So kelp grows extremely fast, says marine biologist Kaia Kjølbo Rød."
"Bjørnar Johansen praises experiments with seaweed cultivation in Frøya. He is an avid advocate for more use of seafood, and he thinks we have to take use kelp to survive in the future."
"- But if we succeed, we need to convince ordinary people to eat this food, says Johansen."
(translated from original article)
Original article (in Norwegian): http://www.nrk.no/trondelag/her-dyrker-de-framtidas-mat-_-rett-fra-sjoen-1.12905304