Specialty from New Brunswick: Dulse

How Dulse Serves © Copyright Monika Fuchs, TravelWorldOnline
How Dulse Serves © Copyright Monika Fuchs, TravelWorldOnline
Specialty from New Brunswick: That's how Dulse is served

Seafood specialty from New Brunswick: Dulse

Seafood is one of the most important foods in Canada's Atlantic provinces. Scallops (haddock), haddock, salmon, lobster and oysters are on the menu in every restaurant. It's almost a good thing. And they are proud of it, since fishing was once one of the most important sources of income in the region. But New Brunswick is a little more colorful: Dulse (pronounced "Dals") is part of the regional food. "Dulse?" You will ask. "What's that?" And you're not the only one. I thought that after more than 25 years of traveling through Canada, I knew the country's most important culinary specialties. But I had never heard of Dulse. On our trip across the island Grand Manan Island At the western end of the Bay of Fundy, our companion Darrell showed us what it is all about.

 

A Dulse Farm on Grand Manan Island © Copyright Monika Fuchs, TravelWorldOnline
Specialty from New Brunswick: A Dulse Farm on Grand Manan Island

 

He suddenly turned off the main road through the island and drove west on a small side road past various farms until he finally stopped at one of them. "I want to show you something special," he said, and marched straight to an open area on which a net lay. "A pity! None is being dried right now ”. We still didn't know what he wanted to show us. And we curiously followed him to a shed, behind the gates of which gates were blocked, brown leaves, it seemed, were spread out on the barn floor.

 

Here dehydrates © Copyright Monika Fuchs, TravelWorldOnline
Specialty from New Brunswick: Here Dries Dulse

 

Thick and obviously glued together, they lay on the floor in thick layers. "This is Dulse, a specialty in New Brunswick," explains Darrell. And I ask him: "What is that?" Then he laughs and says: "These are algae. They are collected on the west coast of the island and laid out to dry here. Then you sell them in the provincial shops. ”I knew until then that you could eat algae, but it was new to me in Canada.

 

Dulse is offered open © Copyright Monika Fuchs, TravelWorldOnline
Specialty for New Brunswick: Dulse is offered open

 

Dulse consists of red algae that grow in the cold waters of the Atlantic. You eat it like salad or "crisp", that is, crispy dried and as a snack. Depending on the level of dryness, it can even replace chewing tobacco. In New Brunswick, crumbled dulse is often served as a spice on mixed salad, which gives it a spicy aroma. Or you can serve it with fish and mix it with mashed potatoes.

 

Or you can buy it packaged in bags © Copyright Monika Fuchs, TravelWorldOnline
Or you can buy it packaged in bags

 

After seeing it for the first time on Grand Manan Island, Dulse suddenly caught our attention in many shops and restaurants. We had already eaten it, did not know anything about it. On the Old City Market in St. John We see it at many delis in the offer: open or packaged in bags. Big bags cost four dollars, small portions just under three dollars. And of course we try Dulse raw - but I have to say, I prefer it as an ingredient in the salad, because the sea still tastes in the raw state: salty and a bit fishy, ​​I think.

 

Slocum & Ferris has DLT burgers © Copyright Monika Fuchs, TravelWorldOnline
At Slocum & Ferris there are DLT burgers

 

We can try out on the market that Dulse is also available as an ingredient in other dishes. At Slocum & Ferris in the old market building of St. John, DLT burgers are offered, the New Brunswick version of BLT (Bacon, Lettuce & Tomato) burgers, only that here the bacon is replaced by Dulse. The managing director of Slocum & Ferris proudly tells us that this is an invention of his deli department.


Travel Arrangements:

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Arrival:

Book yours here Arrival by plane, bus or train*. Air Canada, Condor and Icelandair fly from Germany to various airports in eastern Canada.

Car Rentals:

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Hotels:

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Discover more travel tips for trips to savor on our blog TravelWorldOnline.

Source: own site research courtesy of Tourism New Brunswick and the Canadian Tourism Commission

Text: © Monika Fuchs, TravelWorldOnline
Photos: © Copyright Monika, TravelWorldOnline

Specialty from New Brunswick: Dulse

Monika Fuchs

Monika Fuchs and Petar Fuchs are the authors and publishers of the Food and Slow Travel blog  TravelWorldOnline. They have been publishing this blog since 2005. TravelWorldOnline has been online since 2001. Their topics are trips to Savor, wine tourism worldwide and slow travel. During her studies Monika Fuchs spent some time in North America, where she - partly together with Petar Fuchs - traveled to the USA and Canada and spent a research year in British Columbia. This intensified her thirst for knowledge, which she satisfied for 6 years as an adventure guide for Rotel Tours and then for 11 years as a tour guide for Studiosus Reisen around the world. She was constantly expanding her travel regions, but curiosity still gnawed at her: "What's beyond the horizon? What else is there to discover in this city? Which people are interesting here? What do they eat in this region?" As a freelance travel journalist (her articles have appeared in DIE ZEIT, 360° Canada, 360° USA, etc.), she is now looking for answers to these questions as a travel writer and travel blogger in many countries around the world. Petar Fuchs produces the videos on this blog as well as on YouTube. Monika Fuchs from TravelWorldOnline is among Germany's top 50 bloggers in 2021. Find more Information about Monika and Petar Fuchs here.