The earliest record of this species is on the island of Iona, Scotland where Christian monks harvested it over 1,400 years ago.

The fronds are variable in shape and colour from deep rose to reddish purple and are rather leathery in texture.

The male plants are blade-like and produce spermatia which fertilize the carpogonia of the female crust.

[13] Tetraspores occur in scattered patches sori (spores) on the mature diploid blade.

It can be found in many health food stores or fish markets and can be ordered directly from local distributors.

Dulse is a good source of minerals and vitamins compared with other vegetables, contains all trace elements needed by humans, and has a high protein content.

It can be pan-fried quickly into chips, baked in the oven covered with cheese, with salsa, or simply microwaved briefly.

Finely diced, it can be used as a flavour enhancer in meat dishes, such as chili, in place of monosodium glutamate.

Dillisk is usually dried and sold as a snack food from stalls in seaside towns by periwinkle sellers.

Researchers at Oregon State University's Hatfield Marine Science Center have selected a fast-growing strain of Pacific dulse (P. mollis).

Originally intended as a feed for abalone farming, they claim their strain of the seaweed tastes like bacon when fried.