Dulse is an edible red seaweed, Palmaria palmata, harvested from North Atlantic shores and traditionally eaten in Ireland, Scotland, Iceland, and Atlantic Canada, either dried as a chewy snack or cooked into dishes. It has a distinctive smoky, umami-rich flavour when pan-fried that has drawn comparisons to bacon, and it supplies protein, dietary fibre, potassium, iron, and iodine. Like all seaweeds, it can accumulate heavy metals from polluted waters, so commercial harvesting requires clean growing areas and contaminant testing. Drying must reduce moisture sufficiently to prevent mould, and its rising popularity as a sustainable, mineral-rich food has brought it from coastal tradition into mainstream health-food markets.