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Langdon, a professor in the Department of Fisheries and Wildlife, has been growing dulse for the past 15 years, according to a news release from OSU. Langdon explained “The original goal was to create a super-food for abalone, because high-quality abalone is treasured, especially in Asia. There always has been an interest in growing dulse for human consumption, but we originally focused on using dulse as a food for abalone.
“”There hasn’t been a lot of interest in using it in a fresh form,” Langdon said. “But this stuff is pretty amazing. When you fry it, which I have done, it tastes like bacon, not seaweed. And it’s a pretty strong bacon flavor.”
So who enjoys this beside the esteemed professor Langdon? And once passed the smell and taste is it good for nutrition.
Would you eat it?