Lato and guso are pretty light, so they are usually enjoyed as an appetizer or side dish. Submerge in cold water in ice, then drain thoroughly. Blanch it by soaking it in hot water for a couple of minutes. The tiny bubbles, grapes or caviar are edible and they are technically the leafy part of this. One thing that’s great about this green algae is everything is edible. These are all harmoniously united by the sourness of vinegar, and there you have it – delicious dish with depth and flavor! Put it in a strainer and clean with water, then drain. This seaweed variety is called sea grapes because it looks like clusters of tiny green grapes, known for its pleasing appearance, refreshing taste and pop when you eat it. The distinct saltiness of the seaweeds, along with its unique constitution, is combined with the slight sweetness of tomatoes, the tang of onions, the kick and earthiness of garlic, and the spice of chilis to create a wonderfully exciting palette of flavors. Eaten raw, they are watery and mildly salty and people often refer to them as “tasting like the ocean”. The signature popping of lato is many people’s favorite, same with the characteristic crunchiness of guso. It tastes mainly of the dressing but the crunchy texture is really nice and similar to cucumber. (note: we credit this info from above to Wikipedia )Their pleasant textures also undoubtedly add to why they’re both so famous among Cebuanos. Guso is soaked in vinegar and mixed with ginger, red bell pepper and tomato with some onion, its served cold. About 400 ha of ponds are under cultivation, producing 12–15 tonnes of fresh seaweed per hectare per year.Ĭaulerpa lentillifera is a species of bryopsidale green algae from coastal regions in the Indo-Pacific. lentillifera has been very successful on Mactan Island, Cebu, in the central Philippines, with markets in Cebu and Manila. Both are rich in iodine, calcium, antioxidants, vitamins and a natural fiber called alginate. The most commercially important ocean fish are species of salmon, herring, codfish, flatfish (flounder, sole, halibut, turbot), redfish (ocean perch), jack mackerel, tuna, mackerel, and sardine. In the Philippines, after being washed in clean water, it is usually eaten raw as a salad, mixed with chopped raw shallots and fresh tomatoes, and dressed with a blend of fish sauce or bagoong (fish paste) and vinegar. Two species of guso are cultured by seaweed growers in the area: Eucheuma spinosum and Eucheuma cottoni. Savour our new, signature menus by Executive Chef Diogo Porto and enjoy our communal seating with the pool and ocean in. It’s a popular salad usually served along with grilled seafood. Ĭaulerpa lentillifera is usually eaten raw with vinegar, as a snack or in a salad. An iconic destination in one of South Beachs most legendary neighborhoods, Fuego y Mar uncovers both the influence of Miami Beach weaved throughout this unique dining experience. Filipino Seaweed Salad (Ensaladang Lato) This Filipino Seaweed Salad uses green caviar (lato) mixed typically with tomatoes, onions, mango and calamansi (instead of vinegar). lentillifera is farmed and eaten in the Philippines, where it is locally known under various names including latô, gusô, and arosep in the Malaysian state of Sabah, where it is known as latok and in Okinawa, Japan, where it is known as umi-budō ( 海ぶどう), meaning “sea grapes.” It is sometimes known in English as green caviar or sea grapes. This seaweed is one of the favored species of edible Caulerpa due to its soft and succulent texture.
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