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Dulse is a variety of red algal seaweed common to the Northern Atlantic.[1]



Fresh dulse is muted reddish purple in color, with long, floppy, and moist leaves[2]—some have described it as looking like a leafy red lettuce.[1] The flavor has notes of minerals and the ocean.[1] Dried dulse changes in texture and becomes chewy, with a salty, savory, almost smoky flavor.[2][3]



As a seasonal and local product, fresh dulse is only available in regions where it grows and is harvested—the harvesting is done from summer through fall.[1]

Selection and storage


The majority of dulse harvest is dried for sale,[1] where it is available as whole-leaf, flakes, and powder.[1] Keep dried dulse stored in an airtight container, away from light, heat, and moisture—stored like this, it will last for a couple years. Before using whole leaves, check for any debris.[1]

Dulse features in the cuisines of Ireland, Iceland, and northeastern parts of Canada and the United States, where it can be eaten fresh or dried. Whole dried dulse can be eaten as very salty chips or fried over medium-high heat and treated similarly to bacon.[1][3] The flakes and powders can be used as a salty and savory seasoning that can be added to dishes as a flavor enhancer.[1][2][3]



Other edible seaweeds may be used similarly to dulse.


Category Dulse recipes not found


  1. a b c d e f g h i Chaey, Christina (2015-07-30). "Seaweed, Aisle 4: Why This Bacon-Flavored Superfood Could Be the Next Kale". Bon Appétit. Retrieved 2024-06-26.
  2. a b c "Dulse: The Return of a Forgotten Food - Great British Chefs". www.greatbritishchefs.com. Retrieved 2024-06-26.
  3. a b c "A Seaweed Primer: How to Use Kelp, Nori, Wakame, and More". Serious Eats. Retrieved 2024-06-26.