Sea­weed shines at Frøya high school’s kitchen

Chefs from Sør-Trøndelag region went back to school, shared the kitchen with the young cooks. Seaweed from the SES farm was the prime ingredient, and a magic of flavours happened.

On the 19th of April, the Workshop 'Seaweed in Food' took place in Frøya, an event organized by Frøya Videregående (Frøya VGS), Oi! Trøndersk Mat og Drikke AS and Seaweed Energy Solutions AS (SES). The cooking experience was inspired by a current collaboration between the Frøya VGS and the Wando Fishery High School in South-Korea.

Different species of seaweed were the stars on many exciting dishes. The Royal Kombu (Saccharina latissima) and the Atlantic Wakame (Alaria esculenta) were freshly harvested from the SES farm, and other - not less appealing and flavoured - species were hand picked by the participants out from Sistranda.

Chefs from the best restaurants in Trondheim, Credo and To Rom og Kjøkken, and from the hotels of Frøya and Hitra attended the event. The participation of a local project for distribution of seaweed closed an interested group of discussion, composed by several steps of the product chain – the farmer, the distributer and the consumer.

Seaweed Culinary School