News from Danish Tang: Gracilaria — now or never!

Dato:

12/8/2025

Full name

11 Jan 2022

•

5 min read

Things are going on in the fjord right now, with Gracilaria standing at its absolute peak — crisp, golden and ready to harvest. The Sugarseaweed sings on the last verse, and this is the time you need to strike if you want the last fresh leaves from the liners. Also, the food festival "Taste Anneberg" will soon open in Odsherred — the new festival culminates with the Michelin award on June 16.

Content:

Text Link

Things are buzzing right now. At the moment, the Gracilaria is looking absolutely stunning out in the fjord.

It has acquired its characteristic golden summer color and is crisp and ready to use in seaweed salads and many other dishes. But the harvest must be done now — soon the first "fedtemøg" (algal slime) will start to settle on our beaches, and then it will be too late. If you want to find the best Gracilaria of the year, now is it!

The sugar kelp is coming to an end

The sugar kelp season is in full swing, and the warm weather causes the quality to drop quickly. We still have a bit left on the lines — but this is the last chance if you want to secure some of the last fresh sugar kelp from the farm.

We are also ready to deliver low claw tang — an exciting one with rich, juicy blisters, offering the same taste nuances as in cucumber.

“Taste Anneberg” in Odsherred

In addition to seaweed, it is also on the weekend of 13 - 15 June that the large new food market in Odsherred starts “Taste Anneberg” is the name and is a recurring event. Lots of stalls and cooking competitions and it all culminates on 16 June, when the Scandinavian Michelin award is held in Anneberg Kulturpark.

You can read much more here.