Dulse

Dulse is a red algae with slender leaves that grows on the northern coasts of the Atlantic and Pacific Ocean.

But will it bacon?

What Is It?

Dulse is a red algae with slender leaves that grows on the northern coasts of the Atlantic and Pacific Ocean. It’s new to us, but not to others: Centuries ago, people began harvesting dulse to use as a seasoning. Eat it raw and you’ll notice chewiness with a distinct beachside flavor, while cooking it tamps down the sea and transforms it into a crisp, smoky snack.

What Do I Do With It?

Fry it – in mere seconds, you’ll have an oddly craveable treat with kale-chip crackle. Does it taste exactly like bacon? No, but comparing algae to pork seems unfair. Dulse has a smoke-meets-sea flavor profile that fits in places where bacon tends to land, bringing its own personality to the party. Satisfy your curiosity and craft a “DLT.” Dulse’s crunch also makes it ideal for topping potato skins, popcorn, eggs and avocado halves.

Shannon Weber is the creator, author and photographer behind the award-winning blogaperiodictableblog.com, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen.

More Mystery Shopper articles.