Dulse: Wild Harvested - Light Cellar
Red algae, dulse grows on the Northern coastlines of the Pacific and Atlantic oceans. It has been a highly valued food and medicine for thousands of years by coastal peoples in these cooler landscapes. In Ireland, a crop of dulse was once worth a cow. It is traditionally eaten with butter and is still enjoyed today in some places as a common, salty snack food.
Snack on like chips, straight from the bag. Grind into flakes or powder or gently pan-fry whole pieces for sea bacon. Enjoy on vegetables, soups, salads, dressings or sandwiches. Keep bag tightly sealed to preserve the soft texture.
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