Comments on: Kinilaw na Guso at Lato / Seaweed Salads

By: naomi,m.d.

naomi,m.d. — Sat, 29 Nov 2008 23:37:19 +0000

faith,

please do contact me at my email for your particular interest. i am doing my masteral thesis about 3 species of seaweeds we have, eucheuma, caulerpa, and gelidiella. test of microbial inhibition is conducted by “challenge test”. i can give you guidelines on its procedure.

to those who are interested with dried gozo(eucheuma), that can be rehydrated and use for food preparation, we have available supply upon orders. lato is widely availabe towards the summer months…while gozo is available all year round.

naomi,m.d.

By: Marketman

Marketman — Fri, 13 Oct 2006 03:07:06 +0000

faith, good luck with the research, I hope you discover something brilliant and useful for mankind!

By: faith

faith — Fri, 13 Oct 2006 02:22:37 +0000

hi! i’m faith a highschoool student.I have have found your comments and articles interesting about caulerpa lentellifera or what you have known as lato others called it seagrapes. I have reasearch study(as school requirement)and my topic is about microbiology. I have been researching and conducting experiments about this lato because in other country scientists found out that some seaweed inhibit bacteria or some pathogens or they can be used as antibiotics. As my research i would like to find out if our local seaweed or lato also possesses that ability. when we get the result after the experimentations about it i’ll tell you and hopefully we’ll developed it as a new medicine like the penicillin.

By: Marketman

Marketman — Fri, 03 Mar 2006 12:24:20 +0000

Jocelyn, sorry, I am not sure what the English word for lato is. It is a freshly harvested seaweed from tropical waters and I seriously doubt that it is available fresh in the New Jersey area. I could be wrong but I think this only lasts 24 -36 hours out of water at the most. Your best chance of finding it is at a good Japanese food store. But I would be really surprised if you find it in your neck of the woods! Good Luck!

By: JOCELYN C. SUNICO

JOCELYN C. SUNICO — Fri, 03 Mar 2006 06:04:34 +0000

March 3, 2006

What is the English name/equivalent of “lato”?
Is there a store selling it here in the vicinity of New Jersey? I will truly appreciate if you can tell me bcuz I’m really interested to buy it on a regular basis.

By: Rob

Rob — Wed, 16 Nov 2005 09:14:34 +0000

Seaweeds salad brings back memories of my childhood days in Iloilo, Roxas City, and Romblon.

Greetings from Dhahran

By: Marketman

Marketman — Sat, 08 Oct 2005 02:46:53 +0000

Thanks for that may ann, I guess fresh water damages the salty seaweed if you aren’t going to use it right away…

By: may ann

may ann — Sat, 08 Oct 2005 02:14:49 +0000

one thing i can advised is that avoid rinsing water f u have lots of lato on that day and u want to preserve it for the next day just put it on the refrigerator.the ff.day f u want to serve it again rinse it with a lukewarm water and it will bring back the freshness of it.

By: joey

joey — Wed, 05 Oct 2005 11:28:02 +0000

I really like the taste of lato (and the popping!)…only recently discovered it through my boyfriend’s family. The are from Zamboanga but I do not know if that has anything to do with it. So you just rinse them in salty water and pop them into the fridge? Great! Will definitely try this…hehe, hope I impress! :)

Gigi! So funny your comment about the best revenge! Just had to comment because it’s the same thing I told my young cousin to convince him to eat crocodile (or was it gator?) :)

By: Gigi

Gigi — Wed, 05 Oct 2005 06:47:33 +0000

Can’t wait to see what you have up your sleeve rather, apron this time!