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DockPotato | Jun 15, 201705:07 PM

I'm unable to find any reference to "dulse" in the archives here – curious.

Over 60 years ago a Newfie workmate offered me some dulse. Mine was an after school job and while it lasted until I went off to college I had a few more helpings. I recall the leaves as being rubbery and chewy – a very pleasant texture with a pleasant taste tinged with iodine.

Last week I revisited dulse. Our small Ontario town is blessed with a contingent of Newfoundlanders and Maritimers. We also have Sobeys, a large chain based on the East Coast. I saw dulse at the fish counter and bought a package straight off, even though it was labelled organic – I mean, what the hell? It's picked, dried ,and packaged without industrial intervention, no?

By any road, the leaves were dry and not chewy – I suspect that G, my work friend had fresh sent to her.

So, tore off a few strands. They were good, and I'd buy them again in spite of their extreme saltiness. Now, I rinse the leaves to remove the saltiness and the taste is amazing. I rinse only long enough to remove salt as the dried leaves go sliey very quickly - even so they are still good.

I invite any advice on the preparation, use, and selection of dulse - along with other remarks or information.

Wiki tells me that dulse is a very healthy snack:

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