Dulse (Palmaria palmate) (dried) Raw (1kg)

The earliest record of dulse consumption dates back to Scotland 1,400 years ago. It is probably the most commonly used seaweed in Western traditional cuisine, having been harvested in parts of Scandinavia, the British Isles and Ireland, France and North America.

Other names: Dillisk, dilsk, dilysg, creathnach, sea parsley

Type: Red algae

Taste: A slightly salty taste. Can be compared to some shellfish, or sweet cured bacon. Sweet/nutty after-taste.

Texture: Pleasantly chewy when eaten raw. Smooth and buttery when cooked.

Preparation: To rehydrate - Soak in cold water for up to 10 mins with a little salt. Soaking water can also be used for cooking if passed through a fine mesh strainer.

Cooking: instructions Can be eaten dry (wipe gently before use), fresh (or rehydrated) or cooked. You can bake dry dulse to intensify the flavour. If boiled, do not cook for more than 30 mins.

Goes well with: Dairy products, potatoes, lemon, bread, capers, onion, white fish, eggs, rice.

Raw: Salads, pickles, slaws, tapenades, dressings.

Boil/steam: Soups, stews, compotes, chowders, fish pies, accompaniment to fish.

Bake/smoke: In biscuits and breads, crumbled over fish dishes, baked or fried as crisps, in spice or nut mixes.

Roast/fry: With other roast vegetables, in croquettes, sautéed in butter.

Traditional dishes: Dulse and potato fritters (Ireland), dulse crisps (Ireland), creamy dulse and potato broth (Ireland), dulse soda bread (Ireland), salt cod and dulse (Iceland).

Nutritional value: High in Fibre, protein, very high in iron.

Contains: All essential amino acids, iodine, calcium, phosphorus, potassium, magnesium, manganese.

Vitamins: A, C, D, and B Complex.

Extra information: At one time, dulse was used like tobacco or snuff by coastal people in Iceland and Canada.

£30.00

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