Caulerpa lentillifera

''Caulerpa lentillifera'' is a species of ulvophyte green algae from coastal regions in the Asia-Pacific. This seaweed is one of the favored species of edible ''Caulerpa'' due to its soft and succulent texture. It is traditionally eaten in the cuisines of Southeast Asia, Oceania, and East Asia. It was first commercially cultivated in the Philippines in the 1950s, followed by Japan in 1968. Both countries remain the top consumers of ''C. lentillifera''. Its cultivation has since spread to other countries, including Vietnam, Taiwan, and China. ''C. lentillifera'', along with '' C. racemosa'', are also known as sea grapes or green caviar in English.

It is a siphonous macroalgae, meaning it is a giant single cell with multiple nuclei, and can grow to 30 cm in length. Instead of leaves, the algae has bubbles that burst in the mouth, releasing an umami taste.

Commercial cultivation

Traditionally, ''C. lentillifera'' were harvested directly from the wild. The first commercial cultivation of ''C. lentillifera'' was in the 1950s in Cebu, Philippines, after accidental introduction of ''C. lentillifera'' to fish ponds. Currently, there are around 400 hectares of ponds in the Cebu, producing around 12 to 15 tons of fresh ''C. lentillifera'' per year. They are usually harvested after two months from first planting, and every two weeks afterwards depending on growth rates.

Commercial cultivation was followed by Japan in 1968, where it was cultivated in tanks in the warmer waters of Okinawa. Commercial cultivation has since spread to other countries, including Vietnam, Taiwan, and China (in Fujian and Hainan). Most are for domestic consumption, but they are also exported to Japan.

Culinary uses

''Caulerpa lentillifera'', along with ''C. racemosa'', have been traditionally eaten in the cuisines of Southeast Asia, Oceania, and East Asia. They are almost always eaten raw on their own or in salads. They have been described as tasting "like the ocean." It is known to be rich in iodine.

In the Philippines, ''C. lentillifera'' is usually known as ''latô'' or ''arosep.'' After being washed in clean water, it is usually eaten raw as a salad (''ensaladang lato''), mixed with chopped raw shallots and fresh tomatoes, and dressed with a blend of fish sauce or ''bagoong'' (fish paste) and vinegar. Its popularity has also spread to the Malaysian state of Sabah (where it is spelled ''latok'') due to the migrations of the Bajau peoples.

In Okinawa, Japan, it is known as , meaning "sea grapes", or ''kubiretsuta''. It is served dipped in ''ponzu'', made into sushi, added into salads, or eaten as is.

''C. lentillifera'' is also eaten in Vietnam, where it is known as ''rong nho'' or ''rong nho biển'', meaning "grape algae"; in Korea, where it is known as ''bada podo'' (바다포도), also meaning "sea grapes"; and in Indonesia (particularly Bali), where it is known as ''bulung.''

Health benefits

Several health benefits have been reported for ''Caulerpa lentillifera'' including diabetes and lipid lowering properties.

Gallery

File:Ensaladang Lato (Seaweed Salad) - Philippines 1.jpg, ''Ensaladang latô'' from the Philippines, prepared with vinegar, fish sauce, shallots, and tomatoes
File:OceanGrapes.jpg, ''Umi-budō'' served Okinawan style
File:USAID Measuring Impact Conservation Enterprise Retrospective (Philippines; Nagkakaisang Tribu ng Palawan) (26420465388).jpg, Fresh ''latô'' sold at a fish market in the Philippines

See also

* ''Eucheuma'' (Gusô)
*Gamet
*Nori
*Sea lettuce
* Nama (in Fiji)

References

External links

Lato, the strange sea salad
The trade of the Caulerpa lentillifera in Coron, Philippines
* Guiry, M.D. & Guiry, G.M. 2013
Caulerpa lentillifera J.Agardh
AlgaeBase. National University of Ireland, Galway., accessed 19 February 2013.

Caulerpa lentillifera
Seaweed Industry Association

{{Philippine cuisine

Edible seaweeds
lentillifera
Okinawan cuisine
Philippine cuisine
Raw foods