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Dulse, or Palmaria palmata, is harvested in the North Atlantic and the Pacific Northwest. This one is from the west coast. The blades can grow up to one and a half feet. It has a leathery texture and a salty flavor, even after it is rinsed in fresh water. Sometimes salt will crystallize on the surface. The red color makes it visually more unique than the usual dark green of most seaweeds.
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