+
DockPotato | Jun 15, 201705:07 PM     2

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:

https://en.wikipedia.org/wiki/Palmari...

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

How to Navigate Cheap Wine and Score the Perfect Bottle
Guides

How to Navigate Cheap Wine and Score the Perfect Bottle

by Amy Schulman | There is no shortage of cheap wine in this world, but if you want good cheap wine, there are a few...

15 Creamy Soup Recipes for Warding Off Cold Winter Weather
Recipe Round-Ups

15 Creamy Soup Recipes for Warding Off Cold Winter Weather

by Jen Wheeler | Is there anything more perfect than a steamy bowl of soup to fortify you on a bone-chilling winter...

5 Icons of the French Pastry Case That'll Make You Say J'Adore
Guides

5 Icons of the French Pastry Case That'll Make You Say J'Adore

by Patty Lee | The pastry case at a French bakery can hold a dizzying array of baked goods. There are breads, cakes...

How to Feel Right at Home at a Fancy Restaurant
Guides

How to Feel Right at Home at a Fancy Restaurant

by Pamela Vachon | If you're not accustomed to fancy restaurants and are nervous about exactly how to act or what to...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.