Preparing

• 1). Add water to a bowl.
  
  
• 2). Inspect each dulse frond for any small shells, stones or other inedible items.
  
  
• 3). Rinse the dulse by dunking into the water briefly. Rinsing helps tenderize and reduce salinity.
  
  
• 4). Cut the fronds to bite size with a knife. If adding to sandwiches, layer the uncut dulse.
  
  
• 5). Add the dulse pieces to recipes for a salty, tangy flavor.
  
  

Pan Frying

• 1). Unfold or flatten slightly the dulse pieces.
  
  
• 2). Oil a skillet or frying pan lightly.
  
  
• 3). Set the stove burner to medium heat.
  
  
• 4). Place the dulse pieces on the hot oil. Press the pieces down on the oil.
  
  
• 5). Watch the dulse change to a brownish color within a few minutes. Remove the fried dulse with tongs or a lifter.
  
  

Roasting

• 1). Preheat the oven to 200 degrees Fahrenheit.
  
  
• 2). Separate carefully the different fronds or pieces of dulse. Place the pieces on a cookie or baking sheet.
  
  
• 3). Roast the dulse pieces for three to four minutes or until brown and crisp. Avoid burning the dulse.
  
  
• 4). Remove the hot cookie sheet carefully from the oven.
  
  
• 5). Crumble the dulse over salads, dips, casseroles and stir-fry dishes.