north atlantic sea

Kalsoy is a long and narrow island in  the Faroe Islands set. The island has 11 valleys and the landscape changes significantly farther south you go. The Faroe Islands are an archipelago between the North Atlantic and the Norwegian Sea,about halfway between Norway and Iceland.

Photo by @ananya.ray via Instagram


“Chocolate Chip Sea Cucumber” (Isostrichopus badionotus)

Also known as the Cookie Dough Sea Cucumber, the chocolate chip sea cucumber is a species of Stichopodid sea cucumber which is commonly encountered throughout the western Atlantic Ocean, occurring from North Carolina to the Caribbean and south to Brazil, individuals also occur in western-central Africa. Chocolate chip sea cucumbers typically occur in shallow waters with a wide variety of substrates (sand, mud, rock, etc..). Like most sea cucumbers, I. badionotus is a detritivore combing the sea floor for any detritus it encounters. 


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Images: Hans Hillewaert and Iaszlo-photo

The Rise of New Nordic Cuisine

By Laura Rothstein 

The days of smoking, salting, pickling and curing are back. With the New Nordic food trend sweeping the globe, methods of classic preservation have once again been brought to the forefront. Using turnips and whey, pine and juniper, and an abundance of micro-greens, this trend seeks to turn the culinary dial back to primitive times.

With Minneapolis’ bustling food scene and rich Scandinavian roots, it’s no wonder this sought-after food trend has found its way to our doorstep. The principle thought behind this food movement is to emphasize seasonal, local ingredients while defining a culinary approach focused on simplicity and purity. Expect dishes to be presented in a raw, natural form – think vegetable centric, fresh-caught fish from the salty North Atlantic Sea, minimalist plates filled with pickled herring, charred onions and capers or gravlax smorgas with fresh churned butter, radishes and dill.

One of the hallmarks of this classic cuisine is being able to use fresh ingredients in the depths of winter, truly a blessing from the north! So let’s tip our hats to the masterminds behind New Nordic cuisine, for they have left us longing for bitter greens and root vegetables in a nation with temptation on every corner.  

When you are as close to the arctic circle as Iceland and it happens to be a small island far away from any mainland the nature is unpredictable. This is Djúpalóssandur beach at Snæfellsnes peninsula. A beautiful place and when this picture was taken it was a lovely, calm autumn evening. But things can change in a very short time and people should always be careful when close to the ocean. This is the north-Atlantic ocean where the sea temperature is just around 6-8 °C (42-46 °F.) and if you get sucked in by the strong current you will quickly die of hypothermia and it has happened on a number of occasions with tourists being careless or ignorant

So dear visitors, be careful. We want you to go home with great memories not in a coffin

“Marbled Swimming Crab” (Liocarcinus marmoreus)

…a species of swimming crab (Portunidae) which is known to occur in the northern Atlantic Ocean, North Sea, the Azores and the Albroan Sea. Marbled swimming crabs are typically encountered on sand and gravel in the sublittoral and lower littoral zones, up to depths of 84 meters. L. marmoreus is similar to other members of its genus, but can be distinguished by the presence of three similarly-sized teeth on the edge of the carapace, between the eyes, and by the marbled coloration on its carapace 


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Image: Hans Hillewaert

Atlantic Deep-sea Scallop (Placopecten magellanicus)

Sometimes known as the “giant scallop”, P. magellanicus is a species of scallop (Pectinidae) which is native to the western Atlantic, where it occurs from the Gulf of St. Lawrence south to Cape Hatteras. Like most bivalves, Placopecten magellanicus is a suspension feeder, filtering the water around it for nutrients. However, like other scallops P. magellanicus possesses the ability to freely swim for short distances by moving water through its valves quickly. 


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Image: Dann Blackwood