Dulse

Dulse has been harvested from the Bay of Fundy for centuries — the Mi’kmaq traded it, and generations of islanders have hand-picked it from the exposed ledges at low tide, spreading it on the rocks to dry in the sun. Grand Manan Island still supplies much of the world.

It tastes like the sea distilled: salty, briny and faintly smoky, with a chew that turns into a crisp if you toast it. Maritimers snack on it from the bag like potato chips, crumble it into chowder, and are genuinely baffled that the rest of the world doesn’t understand.

Maritimes recipes →