Dulse is a naturally-occurring red marine algae that grows along the Atlantic and Pacific coastlines. Scandinavians have been eating it for centuries, Morrissey said, despite its high market price ...

Dulse, a red algae, grows quickly, is packed with nutrients but most importantly, tastes like bacon. Chefs and researchers are looking into ways to incorporate this tasty superfood into recipes.

Though nutritional profiles vary slightly between green, brown and red varieties, across the board seaweed contains a number of vitamins, including B, C, E and K, omega-3 fatty acids, protein ...

Dulse, a red algae, grows quickly, is packed with nutrients but most importantly, tastes like bacon. Chefs and researchers are looking into ways to incorporate this tasty superfood into recipes.

Dulse, as the Irish call it, has been an important part of the diet in Ireland for centuries. ... Of these, the red algae called Palmaria palmata, or dulse, holds a special place in Irish life.

Pepper dulse varies in colour from brown, through various shades of red to iridescent purple, as it glistens in the sun. It carpets rocks in the middle and lower shore.

The most common varieties available commercially include nori (used for sushi), dulse, sea beans or spaghetti, sea lettuce, wakame and Atlantic wakame, sea fern, and royal kombu (sea lasagna).

Make the dulse-and-Aleppo butter . Melt butter in a medium saucepan over medium, ... Build a wood fire on the stones, and let burn until stones are red-hot, 1 hour and 30 minutes to 2 hours.

½ glass of red wine; 2–3 tsp powdered smoked dulse, or 1 handful home-smoked dulse; 300 ml (10½ fl oz) chicken stock or water; salt and freshly ground black pepper; Instructions.