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"Beer and Dulse" Top 5 Page for this destination Fredericton Local Custom Tip by Bwana_Brown

Fredericton Local Customs: 7 reviews and 6 photos

  Moosehead & $2 bag Grand Manan dulse
by Bwana_Brown

A local tradition that I grew up with was eating a dark reddish seaweed called Dulse (many 'inland' Maritimers cannot stand the stuff). Dulse is native to the North Atlantic and Northwest Pacific Ocean areas and it grows attached to rocks in the zone between high and low tide as well as in deeper water. With the huge tides of the Bay of Fundy (30-50 feet), New Brunswick is a prime location to pick the seaweed and then lay it out on the rocky shores for sun drying. In Ireland and Atlantic Canada, it is usually eaten raw and it naturally has a salty taste. Sometimes we used to 'cook' it by laying it on top of a hot wood stove and pressing it flat with a clothes iron. That turns it slightly green and makes it crisp like a potato chip. A cold beer goes well with this delicacy, and Moosehead is one of the oldest independent breweries in Canada. It was founded in Halifax, Nova Scotia in 1867 by the Oland family but the main brewery has been in Saint John, NB since 1928. Its premier golden lager is now popular worldwide, with 40% of production exported to the USA and 9 other countries. The dulse from the NB island of Grand Manan is said to be the best because the high cliffs around Dark Harbour shade it from the morning sun when the tide goes out. When I was working in Papua New Guinea, my parents would ship me the odd consignment to literally give me a taste of home! I never could get anyone else over there to eat it!

Review Helpfulness: 3.5 out of 5 stars

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  • Written Sep 7, 2003
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