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D = Dulse
A red algae that grows in the Northern coasts of the Atlantic and the Pacific. Dulse is a good source of minerals and vitamins compared with other vegetables and it contains all trace elements needed by humans and has a high protein content.
It is commonly found from June to September and can be collected by hand when the tide is out. When collected, small snails, shell pieces and other small particles can be washed or shaken off and the plant then spread to dry. Some collectors may turn it once and roll it into large bales to be packaged later. It is also used as fodder for animals in some countries.
Dulse is commonly used in Ireland, Iceland and Atlantic Canada both as food and medicine. It can be found in many health food stores or fish markets and can be ordered directly from local distributors. In Ballycastle, Northern Ireland it is traditionally sold at the Ould Lammas Fair. It is particularly popular along the Causeway Coast. Although a fast dying tradition, there are many who still gather their own dulse. Waste pipes have spoiled some sites.
Fresh dulse can be eaten directly off the rocks before sun-drying. Sun-dried dulse is eaten as is or is ground to flakes or a powder. In Iceland the tradition is to eat it with butter. It can also be pan fried quickly into chips, baked in the oven covered with cheese, with salsa, or simply microwaved briefly. It can also be used in soups, chowders, sandwiches and salads, or added to bread/pizza dough. Finely diced, it can also be used as a flavour enhancer in meat dishes, such as chili, in place of monosodium glutamate.
Commonly referred to as dillisk on the west coast of Ireland. Dillisk is usually dried and sold as a snack food on stalls in sea side towns by periwinkle sellers.