View Full Version : Dulse
11-21-2005, 01:14 PM
What exactly is Dulse? Are there any recipies?
i LOVE THIS TASTY TREAT!!! I eat it raw or in my salads. Tastes great with celery, cukes and lettuces and a bit of oil and lemon. For recipes maybe do a search on the forum. I have seen people share recipes with dulse in mock tuna and salmon.
11-22-2005, 02:35 PM
ready for this? i like it because to me, it tastes like the drippings that end up on the bottom of the pan when you cook meat for along time and it gets all thick and carmelized - believe it or not!
11-22-2005, 03:49 PM
Dulse (Palmaria palmata) - is a red seaweed that grows attached to rocks by a "holdfast" in the North Atlantic and Northwest Pacific. It is commonly used in Ireland and Atlantic Canada both as food and medicinally and is now shipped around the globe. Dulse is found in many health food stores or fish markets or can be ordered directly from local distributors.
Dulse grows from the mid tide portion of the intertidal zone (the area between the high tide and low tide) and into deep water. Fronds may vary from rose to reddish-purple, and range from about 20 to 40 cm (8" to 16"). From June through September, it is picked by hand at low water, brought to drying fields (or spreading grounds) and put through a shaker to remove shells pieces, etc. The fronds are spread thinly on netting and left to dry, turned once and rolled into large bales to be packaged or ground later.
Grand Manan is known for the best dulse because of the geography of the island. On the western side high cliffs shade the intertidal zone protecting dulse from bright sunlight during the morning. "Dark Harbour dulse" is darker, thicker and more flavourful than dulse growing elsewhere, including the eastern side of Grand Manan and the other islands in the Archipelago. Dulse grows quickly in the summer and the same shores may be picked every two weeks.
Sun-dried dulse is eaten as is or is ground to flakes or a powder. It can also be pan fried quickly (garlic butter optional) into tasty chips, baked in the oven covered with cheese then add salsa, or microwaved briefly for a crispy treat. It can also be used in soups, chowders, sandwiches and salads, or added to bread/pizza dough. Fresh dulse can be eaten directly off the rocks before sun-drying. A variety of dulse is cultivated in Nova Scotia and marketed as Sea Parsley, sold fresh in the produce section.
Dulse can be pressed in a plant press and mounted on cards or as a collage , mixed with other seaweeds or plants and flowers. The reddish translucent, dried plants make an attractive specimen. Protect from direct sunlight.
Dulse is a good source of dietary requirements. A handful will provide more than 100% of the daily amount of Vitamin B6, 66% of Vitamin B12, a days supply of iron and fluoride (great for strong teeth), and it is relatively low in sodium and high in potassium. It contains the following:
11-22-2005, 05:00 PM
I'm hooked on the stuff! I prefer it to arame...i love the salty taste of dulse. I put it on top of salads...yum!! high in iron and iodine.
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