Winged kelp. Photo credit: Arne Duinker

Preparing Winged kelp for SusKelpFood trials. Photo credit: Arne Duinker

Trials with Winged kelp. Photo credit: Arne Duinker

Winged kelp. Photo credit: Cecilie Bay Wirenfeldt

Preparing winged kelp for trials. Photo credit: Cecilie Bay Wirenfeldt

Winged kelp. Photo credit: Cecilie Bay Wirenfeldt

Participants from Arctic Seaweed, DTU and Nofima preparing Winged kelp for SusKelpFood trials. Photo credit: Cecilie Bay Wirenfeldt

Preparing Winged kelp for SusKelpFood trials. Photo credit: Cecilie Bay Wirenfeldt

Preparing Winged kelp for SusKelpFood trials. Photo credit: Cecilie Bay Wirenfeldt

Sugar kelp with mature sorus ready to produce new sporelings for SusKelpFood trials. Photo credit: Ocean Forest

Monitoring Sugar kelp growth for use in SusKelpFood trials. Photo credit: Ocean Forest

Food with Sugar kelp. Photo credit: Ocean Forest

Sporelings from Sugar kelp soon ready for deployment in the sea. Photo credit: Ocean Forest

Preparing fermented winged kelp for further analysis. Photo credit: Pierrick Stévant

Winged kelp beeing fermented. Photo credit: Pierrick Stévant

The fermentation process is finished and the Winged kelp is ready for further tests. Photo credit: Pierrick Stévant

Harvesting Sugar kelp. Photo Credit: Nikolai Buer, Lofoten Blue Harvest

Packing Sugar kelp after harvest. Photo Credit: Nikolai Buer, Lofoten Blue Harvest

Packing Sugar kelp after harvest. Photo Credit: Nikolai Buer, Lofoten Blue Harvest

Drying of Sugar kelp. Photo Credit: Nikolai Buer, Lofoten Blue Harvest

Drying of Sugar kelp. Photo Credit: Nikolai Buer, Lofoten Blue Harvest

Sugar kelp ready to be fermented. Photo credit: Pierrick Stévant

Fermented kelp in the making. Photo credit: Pierrick Stévant

Project meeting in Herdla, Bergen. Photo credit: Arne Duinker

Project meeting in Herdla, Bergen. Photo credit: Linn Kristin Akslen-Hoel

Project meeting in Herdla, Bergen. Photo credit: Linn Kristin Akslen-Hoel

Project meeting in Herdla, Bergen. Project leader Pierrick Stévant and co-project leader Arne Duinker serving self-harvested scallops with dulse. Photo credit: Linn Kristin Akslen-Hoel