It is commonly found from June to September. When picked, shell pieces and other small particles can be washed off and the plant then spread to dry. In South West Ireland it is eaten dried and uncooked as a snack. It is also used in cooking.
Wild Irish Seaweed Dillisk 40g
To rehydrate: Soak in cold water for up to 10 mins with a little salt. Soaking water can also be used for cooking if passed through a fine mesh strainer.
Salted: Wash salt off thoroughly before use.
Fresh: Rinse thoroughly before use.
Can be eaten dry fresh (or rehydrated) or cooked. You can bake dry dulse to intensify the flavour. If boiled, do not cook for more than 30 mins.
Goes well with: Dairy products, potatoes, bread, capers, onion, white fish, eggs, rice.
Raw Salads, pickles, slaws, tapenades, dressings.
Boil/steam Soups, stews, compotes, chowders, fish pies, accompaniment to fish.
High in: Fibre, Protein, very high in Iron.
Contains: All essential Amino Acids, Iodine, Calcium, Phosphorus, Potassium, Magnesium, Manganese.
Vitamins: A, C, D and B complex.