SIZE : From 15 cm to 20 cm, up to 40 cm.
LIFE EXPECTANCY : Unknown.
LIFE CYCLE : Dulse multiplies in a sexual manner.
It releases spores in winter, which lead to fertilization. The embryo produced by fertilization becomes a new holdfast, from which a new algae grows.
Dulse grows from its extremities, which are then the youngest parts of the algae.
If some of the algae’s fronds are damaged or too old, new growth can appear on the frond’s edges.
It is conceivable that dulse might regenerate from its holdfast, but this hypothesis has yet to be scientifically proven.
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Credit : Éric Tamigneaux
Its blade is widened at the base, then divides into elongated lobes like the fingers of a hand, hence its name. It has a short foot that ends in a discoid holdfast.
A young dulse has a more translucent frond than the mature one, which is dark red or purple. Older fronds are thick, almost black, with a leathery consistency.
Coastal zone, below the low tide mark.
Dulse prefers environments exposed to strong currents. It attaches itself to rocks or oarweed stipes.
PREY :
CO2
Solar energy
PREDATORS :
Herbivorous molluscs
Grazing fish
MACHINES : Hand harvesting.
Tests for dulse farming at sea are underway, notably by ÉPAQ students and teachers, in collaboration with the MWIFMA.
REGULATIONS :
Harvesting requires a permit and must be done by cutting the seaweed above the holdfast, not by tearing it off.
To date, growing demand has exceeded what harvesting in Quebec is able to supply. Dried dulse is therefore often imported to meet this demand.
BENEFITS :
Dulse is very rich in protein and fiber. It contains iron, magnesium, calcium, and iodine. It may also have a positive effect on diabetes.
LET’S COOK :
Crunchy texture when fresh, more tender once cooked. Rich, peppery flavor with a hint of hazelnut.
Mainly used dried, in flakes, to season salads, sandwiches, or cheese.
OUR CULINARY ADVICE :
- Keep this dried algae away from light. Like wine, its taste will develop with age. It becomes more complex, more pleasant.
- Do as in the Maritime provinces where they eat dulse like potato chips.
The waters of the St. Lawrence are known for their good quality. However, as algae absorb the elements present in the water in order to grow, it is preferable to make sure that the harvesting site is clean before eating them fresh.
Quebec dashi
Traditionally, dashi broth is made from Japanese kombu and flakes of smoked, dried, and fermented bonito. In a collaborative project, Merinov, Laval University and ÉPAQ set out to develop a Quebec version.
By comparing color, aroma, flavor, mouthfeel, and glutamate content, project participants elected the winning local combination: a dashi made with dulse and lobster co-products, releasing more glutamate and umami flavors.
