Researchers at Oregon State University have developed and patented a new strain of translucent red algae known as dulse. It is quite nutritious, full of minerals and tastes like bacon when fried.

Generally, dulse is found wild along the Pacific and Atlantic coastlines. Around northern Europe, it is being sold in a dried form and is used in cooking and also a nutritional supplement. This dry form is available for US$90 for 500g.

For more than 15 years, OSU researchers were working on to develop a new strain of seaweed. Researcher Chris Langdon has created a new strain of the weed, an excellent source of minerals, vitamins and antioxidants. Can be considered as superfood and contains up to 16% of protein in dry weight and has twice the nutritional value of kale.

Originally, aim was to create a super-food for abalone. “We were able to grow dulse-fed abalone at rates that exceeded those previously reported in the literature. There always has been an interest in growing dulse for human consumption, but we originally focused on using dulse as a food for abalone”, said Langdon.

Now, the researchers are exploring the commercial aspect of dulse. Several Portland-area chefs are experimenting with it as cooked and fresh product. Seafood economist Gil Sylvia said that the new variant seems to be having great potential. But it is yet to be determined whether or not it will be commercially available.