We have had a great month of events, a particular favourite was learning why oysters are aphrodisiacs and how to shuck them. While thinking about the sea – shellfish and delicious seafood recipes, a recent article and ingredient caught my eye! “A species of algae known as the ‘bacon of the ocean’, is set to become one of the year’s hottest ingredients. Demand for dulse seaweed, traditionally harvested on Ireland’s west coast, has more then doubled in the past year. Diners will soon find it in everything from beer to burgers, according to a recent report from Future 100.
Dulse seaweed is sustainable, and intensely flavoursome, which is why we are now beginning to see it on the menus of some of the UK’s best restaurants.
Dulse has a strong following in the US, where it is known as ‘bacon of the ocean’ on account of its naturally smoky flavour and used to make bread, ice cream, and vegan BLTs.
Dulse isn’t just healthy – it looks gorgeous, tastes really complex and has a robust meaty texture that makes it appealing to those following plant based diets. Already used to make risottos and soups – it really is worth trying!