Seaweed condiment created by Northern Irish smokehouse
A cold smoked seaweed has been developed by North Coast Smokehouse
in Northern Ireland as a condiment for adding a distinctive flavour to salads and other foods.
Based at Ballycastle in county Antrim, a Northern Irish fishing and seaside town, North Coast Smokehouse has created the condiment from Dulse (Palmaria Palmata), a seaweed that's dried, shredded and then smoked by the small company over beech woods chips. The flakes are
being marketed by the artisan business in 20g 'shakers'.
Dulse (Palmaria Palmata) has been harvested in Northern Ireland for generations and used as salty snack for seasoning and cooking.
The smoked dulse flakes follow the successful launch, earlier in theyear, by North Coast Smokehouse of separate cold smoked sea salt
and black pepper condiments in 20g shakers and 80g jars.
North Coast Smokehouse, formed by husband and wife team Ruairidh
Morrison and Melanie Brown in 2012, has also developed a successful business hot smoking organic salmon for hotels and high-end
restaurants.
The salmon is sourced from Northern Ireland's Glenarm Organic Salmon, a longstanding supplier of premium salmon products.
Mr Morrison has extensive experience in salmon farming in Scotland and New Zealand stretching back almost 30 years.
"I decided to start smoking dulse seaweed because it is plentiful
around the coasts of Northern Ireland and is now widely recognised as being a very nutritious food that's a very rich source of mineralsand vitamins. It contains all the trace elements, such as iron,
sodium and potassium, needed by humans and has a high protein
content," Mr Morrison says.
North Coast Smokehouse is sourcing the dried dulse from a local
supplier, Broughgammon Farm and Islander, which runs seaweed harvesting courses as well as producing its own products. North Coast Smokehouse is the first to smoke the dulse flakes for use as a condiment.
in Northern Ireland as a condiment for adding a distinctive flavour to salads and other foods.
Based at Ballycastle in county Antrim, a Northern Irish fishing and seaside town, North Coast Smokehouse has created the condiment from Dulse (Palmaria Palmata), a seaweed that's dried, shredded and then smoked by the small company over beech woods chips. The flakes are
being marketed by the artisan business in 20g 'shakers'.
Dulse (Palmaria Palmata) has been harvested in Northern Ireland for generations and used as salty snack for seasoning and cooking.
The smoked dulse flakes follow the successful launch, earlier in theyear, by North Coast Smokehouse of separate cold smoked sea salt
and black pepper condiments in 20g shakers and 80g jars.
North Coast Smokehouse, formed by husband and wife team Ruairidh
Morrison and Melanie Brown in 2012, has also developed a successful business hot smoking organic salmon for hotels and high-end
restaurants.
The salmon is sourced from Northern Ireland's Glenarm Organic Salmon, a longstanding supplier of premium salmon products.
Mr Morrison has extensive experience in salmon farming in Scotland and New Zealand stretching back almost 30 years.
"I decided to start smoking dulse seaweed because it is plentiful
around the coasts of Northern Ireland and is now widely recognised as being a very nutritious food that's a very rich source of mineralsand vitamins. It contains all the trace elements, such as iron,
sodium and potassium, needed by humans and has a high protein
content," Mr Morrison says.
North Coast Smokehouse is sourcing the dried dulse from a local
supplier, Broughgammon Farm and Islander, which runs seaweed harvesting courses as well as producing its own products. North Coast Smokehouse is the first to smoke the dulse flakes for use as a condiment.