Comments on: Seaweed

By: trisha_marie

trisha_marie — Sat, 06 Mar 2010 07:12:43 +0000

yes, i agree with the people who had been in iloilo that we have a wide variety of seaweeds here. the type and quality and availability of the seaweeds here in iloilo vary from each towns…

you can have a wide variety of choices but just be sure that your familiar with it if you want to transact a business because the names of the seaweeds also varies from each towns
Good luck!!!

By: badlyinneed

badlyinneed — Wed, 29 Jul 2009 08:43:10 +0000

@NESSA

PLEASE…MY GROUP IS IN NEED OF THOSE EUCHEUMA COTTONII for our OMGEEZ thesis…..we cant find here in manila…..pls help us….leave a msg in my ead (kariza_jag@yahoo.com) as soon as u read dis…pls……………superthnx. =p

By: silent

silent — Mon, 11 May 2009 07:14:10 +0000

is this not eucheuma cottonii, guso seaweed?

nessa, u r seller/supplier? i would like to purchase some (dried) guso in yellow or green, what’s the different between them? please email me at kathlynkong@yahoo.com with location, price, and etc.

By: nessa

nessa — Sun, 03 May 2009 14:22:25 +0000

dear mic,

just in case you need more of eucheuma cottonii, please let me know :)

By: solraya

solraya — Fri, 30 Jan 2009 09:18:11 +0000

On a recent trip by to Ilocos Norte, we chanced upon these stores by the road selling salt. I stopped by one to get some bags of salt to giveaway. Saw these small plastic bags with what seemed like purple sponges. They said they were seaweeds. Dried. Bought some and followed the instructions of steeping for a while in hot water. Good that we decided to try just a small amount. It was like releasing them from a vacuum pack. They swelled and we ended up with a lot for a salad :) I can’t remember how much, but the small bag was like PHP25. It can make several big bowls for salad.

By: Mr. V.

Mr. V. — Fri, 07 Nov 2008 19:20:42 +0000

I grew up by Santa Cruz, California. Being Illocano, my dad grew up as a fisherman in Cabugao(Daclapan)Illocos Sur. So our family used to go to Monterey and Santa Cruz on seaweeding expeditions (just another food party). We used to collect was is now on the endangered species list as Sea Palm or what he called konkawain? (shaped like a minature palm tree and part of the kelp family of seaweed). We usually ate this fresh after blanching in hot water for a couple of minutes. Then you sort of make a kilawin dish with diced ginger and onions. Then you squeeze one lemon, I also add the vinegar from bottled pepperocini peppers in about the same amount as the lemon juice, then I add patis until it just turns from the sour lemon flavor to the salty patis flavor. Almost in same way that you use calamansi and patis for flavoring food in the Philippines. You can also add diced tomatoes. You can trying your luck trying to gather this on the western beaches of California, but if you get caught it is a federal crime(at least it was when I got caught, just check the fishing license regulations handbook before collecting. Luckily I was let off the hook with a 1 year court probation. It so happens that the portuguese, italians had been gathering this for years and they taught some of the first filipinos different seaweeds to gather here. Then the vietnamese came and started overharvesting. So even though I got caught with one rice sack others were taking up to 10-15 30 gallon garbage bags. You can also freeze this seaweed or dry it in the sun, then reconstitute, or you add salt and then freeze. It tastes very close to the original. You can do the same with another seaweed called Pupuklo(same name in the P.I). Which kind of looks like thin dried coral branches but the texture is of a firm sponge when you eat it (this has to be eaten only when it is fresh). Fortunately there is a Korean version of of konkawain?. It is sold under the Korean brand names of Assi Products, Wang Products and are usually found in the refrigerated section of your typical asian store. The description on the packaging is seaweed stem. This very close to the taste of the sea palm. Just rinse the salt, boil for 5 minutes, rinse again and add the ingredients above…enjoy.

By: dee

dee — Fri, 07 Nov 2008 09:08:43 +0000

hello, Marketman!

i was able to have steamed sa-ang in baclayon, bohol a few weeks back – courtesy of Ms Tessie Jaya Pagdato of baclayon, bohol). it was heavenly and delectably tasty; the sa-angs (still in their shells) were steam cooked in a bed of onion and garlic that tempered the texture of its meat and enriched its flavor! yuuuuuum!

By: naomi,m.d.

naomi,m.d. — Mon, 20 Oct 2008 22:41:24 +0000

to mic,

there two commercial species of eucheuma…eucheuma cotonii(a.k.a. kappaphycus alvarezii) and echeuma spinosum…echeuma denticulatum is very much similar to the spinosum variety…i can supply(in commercial quantity) for you the dehydrated form in which you can rehydrate it with simple submerging in water for your own perusal…

fresh seaweeds will be available upon request and upon the season…

naomi,m.d.

By: marie

marie — Wed, 01 Oct 2008 02:06:56 +0000

with regards to seaweed, does anyone know about the abundance of lato in Iloilo City, Philippines? thanks so much!

By: mic

mic — Wed, 28 May 2008 07:15:40 +0000

hi to all…
please help me where i can buy Eucheuma denticulatum and Caulerpa lentillifera…. thanks.. just post your reply here… thank you in advance..