Below is a list of all known varieties for Dulse. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Dulse (Crisps, Fried) | Whole Dulse leaves, pan-fried in a little oil until they become crisp, dark, and intensely smoky, like "sea bacon." |
| Dulse (Flakes) | The fronds, toasted and crumbled into flakes. Used as a smoky, salty seasoning, often called "bacon of the sea." |
| Dulse (Fresh, Aquaculture) | Dulse that is farm-raised (aquaculture) to be a consistent, tender, and clean product for raw use in salads. |
| Dulse (Fresh, Raw) | The fresh, soft, red fronds, eaten raw or added to salads. Has a salty, briny, and tender-chewy texture. |
| Dulse (Palmaria palmata) | The primary species name for common Dulse harvested in the North Atlantic. |
| Dulse (Powder) | Dried Dulse fronds, ground into a fine powder. Used as a salty, smoky, nutrient-dense seasoning or salt substitute. |
| Dulse (Seasoning Flakes, Chili) | Dried Dulse flakes blended with chili flakes, adding a spicy, salty, and smoky kick to dishes. |
| Dulse (Seasoning Flakes, Garlic) | Dried Dulse flakes blended with granulated garlic, used as a savory, salty, umami-rich topping. |
| Dulse (Seasoning Flakes, Smoked) | Dried Dulse flakes that have been smoked (e.g., applewood), enhancing their "bacon-like" flavor. Used as a seasoning. |
| Dulse (Seasoning Powder) | Dried Dulse fronds, ground into a fine powder. Used as a salty, smoky, nutrient-dense seasoning or salt substitute. |
| Dulse (Smoked Flakes) | Dulse flakes that have been smoked (e.g., applewood), enhancing their "bacon-like" flavor. Used as a seasoning. |
| Dulse (Smoked) | Whole-leaf Dulse that has been smoked (usually over applewood) to enhance its natural, smoky, umami flavor. |
| Dulse (Smoked, Whole Leaf) | Whole leaf Dulse that has been cold-smoked, enhancing its "bacon-like" flavor before being fried or crumbled. |
| Dulse (Whole Leaf) | The dried, whole fronds. Can be eaten as a leathery, salty snack or rehydrated for soups. |