Dulse | DE L'EAU À LA BOUCHE

Illustration couleur d'une main de mer palmée.

Lame élargie à la base qui se divise en lobes allongés comme les doigts d’une main, d’où son nom.

Pied court qui se termine par un crampon en forme de disque

Une jeune main de mer palmée aura une fronde plus translucide qu’une fronde mature qui sera rouge foncé ou pourpre.

Les frondes plus anciennes sont épaisses, presque noires, avec une consistance qui ressemble au cuir.

Nom

Dulse
Palmaria palmata

Type

Red algae

Autres appellations

Dillisk

Nom en cuisine

Dulse

État de la ressource

Not a cause for concern

Saison de consommation

Fresh in July.

Processed all year round. Generally as a dried product.

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.

Photgraphie des bouts de feuilles d'algue rouge parsemées de petits points plus clairs.

The leaves of the dulse change somewhat as it becomes fertile.
Credit : Éric Tamigneaux

Voir l’image en plein écran

Coastal zone, below the low tide mark.

Dulse prefers environments exposed to strong currents.

Photographie sous marine d'une main de mer palmée.

It attaches itself to rocks or oarweed stipes.
Credit : Éric Tamigneaux.

Voir l’image en plein écran

PREYS:

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.

Dulse is a Smarter seafood listed species.

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.