Around the coasts and islands of Scotland, Sloke, Dulse & Redware have long been known as a rich source of vitamins and minerals.
As well as being used as a topping for fresh bannocks it is also used in soups & sauces, particularly for fish and lamb dishes.
Poached and chopped it serves as a stuffing for chicken breast.
It is also used to accompany some of the seabirds that were eaten as a staple part of the diet in some of the smaller islands.
The article below, dating from the early seventies, gives a little more information on the seaweed itself and a recipe for seaweed soup.
It should be possible to obtain seaweed either through Asian or Oriental foodstuff suppliers or possibly a good fishmonger if he knows his stuff.