What’s the story with this bacon flavored dulse up in Oregon?
Ok, this story definitely caught our attention.
A biologist at Oregon State University has developed a patented strain of dulse that, apparently… tastes like bacon.
For the past 15 years, Chris Langdon – an aquaculture researcher – has been growing dulse in a laboratory at OSU’s Hatfield Marine Science Center in Newport, Oregon. The reason he grows dulse is because he uses this red algae as a food source for his abalone. Chris studies abalone.
At some point, Chris developed a new, patented strain of the Pacific dulse (Palmaria mollis). The initial intrigue behind this new dulse strain centered on its fast growth rate and morphology (personal communication with C. Langdon). However, in time, Chris and his colleagues noticed additional features with this strain. Not only did Chris observe that his abalone liked to eat his new dulse strain, but he realized that he also enjoyed the flavor. In fact, Chris noticed that his dulse strain and other dulse strains taste like bacon once fried.
Chris has since joined forces with Jason Ball, a food scientist. Their mission is to expand the culinary possibilities of dulse. Jason Ball is testing lots of applications for their new strain: dulse veggie burgers, trail mix and even a dulse beer. According to Ball…
Pan-fried dulse can be light and crispy with a savory saltiness, like bacon.
What is equally appealing is that Chris Langdon’s dulse strain can be effectively grown in tanks of seawater. This keeps the quality of the dulse consistent and allows the algae to be harvested year round. More importantly, this method of cultivation doesn’t involve damaging the fragile inter-tidal habitat.
Stay tuned with this story and we’ll let you know when we try our first bottle of dulse lager..