dillosk (Scotland) (Palmaria palmata or Rhodymenia palmata) flourishes in the cold coastal waters of both the Atlantic and the Pacific, and is probably the most widely distributed of the edible red seaweeds. Today, this species is successfully cultivated along the coast of Brittany, in France. Dulse is a red seaweed that was prized by the Celts and the Vikings and has been harvested on beaches at low tide, air-dried, and boiled in soups from Ireland to Iceland well into the 20th century. The people of Scotland, Ireland, and Iceland have been using dulse for centuries, and collect it off their coasts with considerable difficulty. Many consider it to be the most delectable of all seaweeds. Dilsea carnosa is another type of edible seaweed, unrelated to the regular dulse, but identical in taste, appearance, and nutritional value. Dried dulse is a popular food in Canada, where much of the world's supply is harvested in New Brunswick and Nova Scotia. From there, it is exported to Scotland, Ireland, and the US. There is a type that is processed in the US state of Maine; but, so far, it has proven inferior to the Canadian dulse. Dulse is extremely rich in iodine, phosphorus, calcium, and contains more potassium than any other food. In Canada, dulse is available in most major food outlets, but not so in the US, where there seems to exist an almost psychopathic horror to any seaweed. Dulse can be served in a variety of ways: as a side dish, in soups and salads, as a sandwhich ingredient or in powdered form to be used as a spice or flavouring.
Might I add, I thought this part was interesting "in the US... there seems to exist an almost psychopathic horror to any seaweed."
Bit of an exageration I'd say, but who knows.