Le meilleur petit goémon!
Le petit goémon (dulse) est une une algue marine qui croît dans l’Atlantique
Nord et dans le Pacifique du Nord-Ouest. Elle y pousse attachée à la
pierre par un "crampon". On récolte cette algue depuis des
centaines d’années et elle est utilisée communément en Irlande et au
Canada Atlantique comme aliment et médicament.
On trouve le petit goémon dans plusieurs magasins de produits de
santé ou bien dans les marchés de poissons; on peut aussi la commander
directement des distributeurs locaux.
L’Île de Grand Manan, dans la baie de Fundy au Canada, est reconnue
pour le meilleur petit goémon à cause de sa géographie.
Laurie Murison décrit la cueillette du petit goémon, sa
transformation et nous offre un tableau détaillé de sa valeur nutritive.
Feedback
from readers,
on this article /
Rétroaction
des lecteurs
concernant le
présent article
|
|
The Best Dulse!
Laurie
Murison
Grand Manan Whale & Research Director
January 2001
 ulse (Palmaria
palmata) is a red seaweed that grows in the North Atlantic and
Northwest Pacific oceans attached to rocks by a "holdfast". It has
been harvested for hundreds of years and is commonly used in Ireland and
Atlantic Canada both as food and as medicine. It can be found in many health
food stores or fish markets or can be ordered directly from local
distributors.
Grand Manan Island in the Bay of Fundy, Canada, is known for the best
dulse because of the geography of the island. On the western side of
the island, high cliffs shade the intertidal zone--protecting dulse from
bright sunlight during the morning. "Dark Harbour Dulse" named
after a protected salt water pond on the western side of the island, is
darker, thicker and more flavourful than dulse growing elsewhere,
including the eastern side of Grand Manan and the other islands in the
Grand Manan Archipelago.
Dulse grows in the intertidal zone (the area between high tide and
low tide) up to the mid-tide portion. Fronds may vary in color from rose to
reddish-purple, and range from about 20 to 40 cm (8" to 16").
Usually from June through September, it is picked by hand at the low water
mark when the tides are the lowest--"spring tides". Dulse grows
quickly in the summer and the same shores may be picked every two weeks--corresponding to the new and full moons. The pickers clamber over
slippery rocks, tearing off only a portion of the dulse leaving the
holdfasts and part of the fronds. This allows the plant to continue
growing. Dulse pickers often travel along the shores in dories, wooden,
flat-bottomed boats that can be safely landed on the rocky shores.
Traditionally rowed, most dories now have small out-board motors. They
may use headlamps (similar to the ones miners use) when the low tide
occurs at night. Periwinkles and other seaweed grazers can reduce the
quality of the dulse by eating holes in the fronds. Extended exposure to
sunlight and heat can bleach dulse completely white, further reducing the
quality.
(photo: Laurie Murison)
The dulse is brought to drying fields (or spreading grounds) and put
through a shaker to remove shells pieces, etc. Spreading grounds are
located in full sun and usually have a gravel or cobble base with
netting spread over the top. The fronds are spread thinly on the netting,
left to dry for the day, turned once and then rolled into large bales to
be packaged or mechanically ground. In the heat of summer, dulse is
sometimes spread at night to prevent burning from the overheated cobble
base. Dulse is not dried when it is foggy or there is a chance of rain,
since both will prevent proper drying. Freshly picked dulse can be kept
for a short time in porous sacks suspended in sea water until the
weather clears. Too long and the dulse must be discarded.
Sun-dried dulse is eaten as is or is ground into flakes or a powder. It
can also be pan fried quickly (garlic butter optional) into tasty chips,
baked in the oven covered with cheese then add salsa, or microwaved
briefly for a crispy treat. It can also be used in soups, chowders,
sandwiches and salads, or added to bread/pizza dough. Fresh dulse can be
eaten directly off the rocks before sun-drying. A variety of dulse is
cultivated in Nova Scotia and marketed as Sea Parsley, sold fresh in the
produce section. Fresh dulse can also be pressed in a plant press and
mounted on cards or as a collage, mixed with other seaweeds or plants
and flowers. The reddish translucent, dried plants make an attractive
specimen. They should be protected from direct sunlight when displayed.
"Dark Harbour"
Dulse is a good source of dietary requirements. A handful will
provide more than 100% of the daily amount of Vitamin B6, 66% of Vitamin
B12, a day's supply of iron and fluoride (great for strong teeth), and it
is relatively low in sodium and high in potassium. The following chart
shows the details of the nutritive value of dulse.
|
Element |
Percentage |
Dietary amounts |
|
Protein |
25.3 |
21.5g/100g |
|
Carbohydrate |
44.2 |
44.6g/100g |
|
Fat |
3.8 |
1.7g/100g |
|
Calories |
- |
264/100g |
|
Mineral salts |
26.7 |
- |
|
Sodium |
0.47 |
1740mg/100g |
|
Potassium |
7.11 |
7820mg/100g |
|
Calcium |
2.5 |
213mg/100g |
|
Iodine |
0.008 |
5.2mg/100g |
|
Iron |
0.15 |
33.1mg/100g |
|
Magnesium |
0.22 |
271mg/100g |
|
Copper |
0.026 |
0.376mg/100g |
|
Zinc |
0.0041 |
2.86mg/100g |
|
Nickel |
0.0072 |
- |
|
Cobalt |
0.000013 |
- |
|
Fluorine |
0.0015 |
5.3mg/100g |
|
Manganese |
- |
1.14mg/100g |
|
Molybdenum |
0.000031 |
- |
|
Silica |
0.6 |
- |
|
Chromium |
Trace |
0.150mg/100g |
|
Strontium, Vanadium, Titanium |
Trace |
- |
|
Vitamin A |
- |
663 I.U. |
|
Vitamin B1 (Thiamine) |
- |
0.073mg/100g |
|
Vitamin B2 (Riboflavin) |
- |
1.91mg/100g |
|
Vitamin B3(Niacin) |
- |
1.89mg/100g |
|
Vitamin B6 (Pyrodoxine) |
- |
8.99mg/100g |
|
Vitamin B12 (Cyanocobalamin) |
- |
6.60μg/100g |
|
Vitamin C |
- |
6.34mg/100g |
|
Vitamin E |
- |
1.71 I.U. |
Other sea plants also harvested in the Bay of Fundy include:
- Sea Lettuce (Ulva lactuca)
Laver or Nori (Porphyra sp.)
Irish Moss (Chondrus crispus)
Kelp (Laminaria longicruris)
Rock Weed or Knotted Wrack (Ascophyllum nodosum)
|
