The seaweed that tastes like bacon! To achieve that bacon-like effect, pan-fry some dried whole-leaf dulse with oil over medium-high heat until crisp. There are a number of alternate names for dulse seaweed including sea parsley, dillisk, creathnach, and söl. Formally, the seaweed is identified as Palmaria Palmata. The algae is high in vitamins, especially vitamin B, and it also supplies a lot of fibre and a comparatively large amount of protein.
Dulse is now shipped around the world. In Northern Ireland it is particularly popular along the Antrim Causeway Coast