In the glacial waters of the Lofoten archipelago in Norway's far north, Angelita Eriksen uses a knife to cut a handful of seaweed that will soon end up in a fancy European eatery. "It can be quite cold, as we can stay out for about an hour along the shore", with lower legs and hands submerged in the chilly water.
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Inside the pouch is a food-grade membrane heat sealed to the pouch material. Laser-cut into this membrane are slits that widen into holes when a consumer squeezes the top of the pouch, thus releasing product in a sprinkle-like dosing fashion.
Project Havets Bobler, which translates as Bubbles from the Sea , involved 1,700 wine bottles being sunk to 34m on the famed 66 degrees north latitude for six months.