Forget kale; dulse could become the new superfood

Mmm. Tastes like bacon.

That’s how folks at Oregon State University’s Food Innovation Center describe a new type of seaweed.

Dulse is a succulent red alga that grows the shores of the Pacific and north Atlantic oceans.

Forget kale; the stuff could become the superfood. It’s said to be an excellent source of minerals, vitamins, and antioxidants, plus it’s high in protein.

“Pan-fried, dulse can be light and crispy with a savory saltiness, like bacon,” said Jason Ball, a research chef at the Portland centre whose job is to help expand Pacific Northwest cuisine.

Researchers have developed a variety that can be farmed, potentially opening up a new industry on the west coast.

Dulse has been used for centuries in the cuisine of Ireland, Iceland, and Scandinavia.