Dulse is also called Dillisk, Tang or Palmaria palmata. It is a cold water red algae that is found in many parts of Europe and the North Atlantic Coasts of America. It can grow in depths of up to 20m on both exposed and sheltered shores. It is reddish–brown to deep reddish–purple in colour and is leathery in texture, with flat fronds of up to 50cm long. Eating whole dulse seaweed is an ancient tradition in Scottish and Irish culture. The earliest recorded use of dulse was approx 1400 years ago by St. Columba’s monks. Dulse can be used whole or flaked in soups, chowder, fish dishes, breads, in salads, as a relish, deep fried and even in desserts. It can be eaten raw and when dried, makes a nutritious snack. It is a good source of vitamins and minerals and has high levels of protein and iron. Dulse is also used in the animal feed, health and cosmetics industries.