This deep purple dulse has a salty-mineral taste, with sweeter, nutty notes when cooked. It’s the most common-used seaweed in Western cuisine, eaten raw in salads and coleslaws, added to soups, fish pies and fish cakes. Soak in cold water for five minutes for the dulse to quadruple in size and take on a red wine-coloured, glossy sheen.
Dulse seaweed is also known by the names sea lettuce flakes (not to be confused with true sea lettuce), dilsk and palmaria palmata.
Porto Muiños is a family-run company. Husband and wife team Antonio Muíños and Rosa Mirás have spent decades cultivating organic seaweed, and introducing it into mainstream Western cuisine. Their trusted brand is now used in Michelin-starred kitchens around the world.
Ingredients: Organic dulse seaweed. It may contain small natural materials of marine origin. It may contain traces of molluscs, crustaceans and fish.
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