Ingredient

dulse seaweed

Dulse algae is very famous for its intense red colour, it is part of the Palmariacaee family, and is very widespread in both the North Atlantic and North Pacific Oceans, reaching an average length of between 15 and 30 centimetres. Unlike other algae, dulse is characterized by a stronger flavour, with a spicy touch, which makes it very attractive in the preparation of fish-based dishes, as well as soups and stews of various types. Dulse seaweed is particularly rich in iodine, to which iron, vitamins A and C, as well as various proteins are also added, with the result that it is particularly sought after among those who suffer from anemia.

Use in cooking

In principle, dulse seaweed is chosen for the preparation of salads, to which pasta and rice-based first courses are also added, as it also goes well with vegetables.

Preservation

Even in the case of dulse seaweed, the best solution for preserving it for a long time coincides with purchasing the seaweed in dried form: in this way, it can be kept in a cool, dry place.