THE OREGON COAST
Food Connects Us All. Visit oregonseafare.com/dulse to learn more.
[Alanna K.:] 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.
So at The Schooner in Netarts, they just used it kind of as a replacement for salt in a pound cake, and they also put it in a caramel popcorn which added like a little crunchy salty bite to the popcorn. A lot of chefs we work with use it more as a flavor enhancer at pacific restaurant down in Tillamook they prep it as their own house-made Furikake seasoning, and sprinkle it on a salmon salad, or mix it in with a really great Poke.
Some places just use whole tufts of it, Fort George in Astoria features it on one of their Palmeria pizzas, it can be used just like kale or spinach. So it doesn’t need to be your main course of a meal, and Kenzo at Busu down on 11th street in Astoria sometimes sautés it as a prominent topping for dishes. If you sauté it in a pan, it pulls out that really smoky, savory flavor. It can be added to stir-fried veggies or roasted veggies.
You can leave it or not eat it fresh that’s kind of a briny salty carrot-like flavor. It’s got a crunchy bite to it. In manzanita at Wild, Natasha chopped it up and mixed it with Udon noodles for us, at The Salmonberry they’re continuing to develop new products and continuing to try to find some way to add seaweed into those products, if it fits. So, she’s made you know a salad dressing with dulse in it, she’s made a chili-oil with dulce in it.
Dulse is super versatile and should really, in my opinion, be experimented with just like all these chefs are doing so. We sell it to both restaurants up and down the coast, in the Portland and Seattle area, as well as retail stores. So now you can walk into a couple local markets and buy little containers of fresh seaweed to take home with you.