Bacon of the sea sparks wave of interest
Researchers from Oregon State University (OSU) have discovered a strain of red algae that tastes like bacon when cooked.
The seaweed, called dulse, contains up to twice the nutritional value of Kale, according to OSU.
Researcher Chris Langdon and colleagues at OSU’s Hatfield Marine Science Centre have patented the strain of dulse and are producing between 9–14kg of it a week.
“There hasn’t been a lot of interest in using it [dulse] in a fresh form. 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 flavour.”