"So there's a lot of different flavors that dulse can take on, depending on how you use it. Chefs are using this variability and flavors, and getting really creative with how they use it. Throwing it into stir fries or scrambled eggs, or sautéed veggies, or roasted veggies… it adds a really good flavor if you just dry it and grind it up, you can make a salty seaweed flake."
Seaweed is just another component of eating the food that comes from the land you're on. I do compare it to it like an ocean kale. We are the biggest land-based seaweed farm in the country, and one of the few that are growing dulse. Dulse is a type of red seaweed that grows along the Oregon coast, but it kind of looks like a little fluffy red kale. Oregon Seaweed was founded in 2015, and our first facility was installed in Bandon. So in Bandon, we have 10 tanks. This farm they doubled the size of, so in Garibaldi we have 20.
The folks at Oregon State University’s Food Innovation Center have been cooking up their own food innovations with seaweed. They’re using a succulent red alga called dulse that grows wild on wave-swept shores of the north Atlantic and Pacific coasts. As a sea “vegetable,” dulse has been used for centuries in the local foods of Ireland, Iceland, and Scandinavia. It’s nutritious, fast growing, and, when it’s fried, they say it tastes like bacon.