Nutritional values (for 100g) :
17.2g
Proteins
Details
1.3g
Lipids
Details
24.2g
Minerals
Details
22.6g
Carbohydrates
Details
227Kcal
Calories
Details
Dulse
Palmaria Palmata
The dulse is a red seaweed forming dense tufts of about fifty centimeters with very jagged blades opening like the fingers of the hand. It lives in the tidal swing zone, between 0 and 15 m deep. It is the abalone’s favorite food. Its coloring fluctuates between bright red and purple: it thickens and darkens as it ages. The dulse is high in vitamin C content and was known to Celtic sailors who consumed it at sea to avoid scurvy.
The dulse has a sweet and full flavor at the same time with a little nutty taste. It is eaten raw in a salad mixed with raw vegetables, or cooked as an accompaniment to fish, rice or even in a soup. It can also be made as a tartare with lemon juice, olive oil, garlic and shallot and spread on bread. Dry, it can season a dish.
Very rich in vitamins C and B9, dulse is also a concentrate of trace elements, in particular potassium and sodium.
The dulse is harvested at sea from April to the end of December only. Available year round in greenhouse production. Fresh, it should be consumed quickly otherwise it will spoil. It is also found in the form of powder or glitter.
Fresh it can be preserved 48hours. Dried, she keeps longer in a dry place without light.
All year
Raw material (seaweed strain) from the natural environment, bay of Morlaix
Controlled culture on-shore in greenhouse in a closed seawater circuit or harvested at sea
Thallus from 7 to 15cm
Based on client demand
Nutritional values (for 100g) :
17.2g
Proteins
Details
1.3g
Lipids
Details
24.2g
Minerals
Details
22.6g
Carbohydrates
Details
227Kcal
Calories
Details
