Let us continue to protect our seas from pollution and illegal fishing so that we can enjoy these food sources from nature. This food is rich in iodine, calcium, vitamins, and minerals. Guso, as salad, can be eaten raw or slightly boiled and mixed in vinegar or the native suka-tuba plus other spices. Guso is exported to other countries as a source of Carrageenan, a gelatin-like extract used as a thickener, emulsifier, and stabilizer in food, beverages, cosmetics, and pharmaceuticals. Its culture period usually takes 30-45 days. seaweeds would be cut to pieces and tossed in a bowl with. From small-scale farming, the industry has had enormous growth through the years and has expanded to neighboring coastal towns like Getafe with much success as this added to the income of fishermen.ĭepending on the location, the season for planting and harvesting seaweed varies, with some areas operating year-round, while others consider weather disturbances, diseases, water temperature, and salinity. guso and lato were the usual, but sometimes even lukot would be on the menu. In Bohol, guso are farmed for commercial purposes and food consumption particularly in Hingotanan, Bien Unido, Bohol since 1973. They have complex body structures that are anchored to rocks and corals with their rootlike “holdfasts” and their branched filaments. Seaweeds are an important food source for jellyfishes, crustaceans, sea turtles, and more, including humans. The Eucheuma cottonii belongs to the red algae (Rhodophyta) and grows in shallow reefs along rocky shorelines in tropical waters. ![]() Seaweeds are members of the marine algae family Protista. We recommend that you start by preparing Shrimp Kinilaw w/ Lato.Today’s Marine Monday, your National Museum Bohol presents this nutritious food source from our marine ecosystem, the Seaweed (Eucheuma cottonii) locally called Guso. We're also constantly updating our recipes page and it features lato recipes! You can find all our recipes, including lato recipes here. We're happy to let you know that we have lato sea grapes available! So what are you waiting for? Give this fun, delicious and nutritious food a try! It's versatility makes it easy to eat with any dish, so lato is great to incorporate into your daily diet! Where Can I Get Lato Sea Grapes and Recipes? Not only is lato delicious, it's absolutely healthy for you. They're also high on omega-3 fatty acids and is vegetable protein dense per calorie. ![]() Lato is low in calories, have medicinal properties and has plenty of minerals, vitamin A and C, calcium, iron and zinc. In Japan, lato is nicknamed "longevity seaweed" due to all the healthy nutritional properties it has. Since it is a seaweed, these sea grapes pack a great source of nutrition and have plenty of health benefits, including vitamins and minerals. It's a very unique and enjoyable experience and it's definitely the best part of eating lato! Is Lato Healthy? Kind of like caviar, the bubble pops and give a burst of delicious flavor. The Ultimate Seafood Platter includes batter-dipped fish, butterfly shrimp, seafood stuffed crab shells and popcorn shrimp (8.99). ![]() When you take a bite of the lato, you'll notice a fun crunchy, pop with each bite. The Fish Tenders & Shrimp Meal includes four pieces of Southern-style fish tenders and six crispy butterfly shrimp, served with two sides and hush puppies (7.99). Where it differs from seaweed is through the texture. If you like seaweed, you will definitely enjoy lato! It has that similar fresh and salty taste reminiscent of the ocean. The taste of the sea grapes is comparable to seaweed. It can also be eaten raw and dipped in ponzu, grilled, or added in soups! What Does Lato Taste/Feel Like? Lato, or umibudo in Japan, is also popular in Japanese cuisine where lato is typically layered on top of a bowl of fresh cooked rice. Lato is used in a popular Filipino salad called ensaladang lato or seaweed salad. ![]() All parts of lato are edible from the leaves (the grape looking part) to the stem. They are commonly called sea grapes because they look identical to a tiny cluster of green grapes. Lato (also commonly known as latok, ararosep or guto) is actually an edible seaweed that is common to the Philippines, Japan and other surrounding countries in the Indo-Pacific.
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