Sea Vegetable
Dulse
Dulse is a red seaweed (Palmaria palmata) with a savoury, slightly smoky-bacon character when dried or pan-fried. Popular in Ireland, Atlantic Canada, and Nordic coasts as a snack, flake seasoning, and soup ingredient. Whole leaf and flakes are common retail forms; frying briefly crisps the texture.
Also known as: Dulse / Dillisk, Dulse, Dulse, Söl
Explore further
Breeds, cuts & preparations
Variety
Atlantic DulseCultivated DulseGrand Manan DulseIcelandic DulseIrish DulsePalmaria palmataWild Dulse
Source
AquacultureOutdoor FarmedWild
Provenance
Fair TradeHand HarvestedOrganicSeasonalSingle OriginSustainableWild Harvested
Preparation
BoiledDriedFlakeFreshFrozenPickledPowderRoastedSalad CutSheetSoakedSteamedStripToastedWhole
CommonCharacteristic
Bacon-likeBrinyMarineMineralSaltySavourySmokyUmami
History
IE
Atlantic Celtic communities harvested dulse as a coastal food and trade good.
IE
Irish and Scottish coastal markets sold dried dulse as everyday nourishment.
CA
Maritime Canadian dulse harvesting, especially around Grand Manan, became regionally famous.
Specialty sea-vegetable brands popularised dulse flakes as a umami seasoning worldwide.