Caulerpa lentillifera explained

Caulerpa lentillifera or sea grape 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.[1]

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.[2]

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.[3] 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 1986, where it was cultivated in tanks in the warmer waters of Okinawa.[4] 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.[5]

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.[6] They have been described as tasting "like the ocean." It is known to be rich in iodine.[7]

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.[8] [9] They are also coveted by coastal Malay communities (as latoh) in the Riau Archipelago and Singapore, the latter until they were displaced inland late 20th century.[10]

In Okinawa, Japan, it is known as, meaning "sea grapes", or kubiretsuta.[11] It is served dipped in ponzu, made into sushi, added into salads, or eaten as is.[12] [13]

Caulerpa lentillifera is also eaten in Vietnam, where it is known as rong nho or rong nho biển, meaning "grape algae";[14] 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.

See also

External links

Notes and References

  1. Web site: Sea grapes - green caviar. Authentic World Food. 14 April 2017. 15 April 2017. https://web.archive.org/web/20170415200524/http://www.authenticworldfood.com/en/ingredients/sea-grapes-green-caviar/. live.
  2. Web site: Revealing Tasty Genetic Secrets of "Sea Grapes" . 2022-11-11 . 2022-11-11 . https://web.archive.org/web/20221111214128/https://www.technologynetworks.com/genomics/news/revealing-tasty-genetic-secrets-of-sea-grapes-327502 . live .
  3. Book: Trono . Gavino C. Jr. . Manual on Seaweed Culture . December 1988 . ASEAN/UNDP/FAO Regional Small-Scale Coastal Fisheries Development Project . 2020-10-26 . 2020-10-30 . https://web.archive.org/web/20201030225307/http://www.fao.org/3/ac417e/AC417E00.htm . live .
  4. Web site: Trono . G.C. Jr. . Caulerpa lentillifera (PROSEA) . Pl@ntUse . PROSEA (Plant Resources of South East Asia) . 26 October 2020 . 31 October 2020 . https://web.archive.org/web/20201031173114/https://uses.plantnet-project.org/en/Caulerpa_lentillifera_(PROSEA) . live .
  5. Chen . Xiaolin . Sun . Yuhao . Liu . Hong . Liu . Song . Qin . Yukun . Li . Pengcheng . Advances in cultivation, wastewater treatment application, bioactive components of Caulerpa lentillifera and their biotechnological applications. . PeerJ . 2019 . 7 . e6118 . 10.7717/peerj.6118 . 30643691. 6329336 . free .
  6. Paul . Nicholas A. . Neveux . Nicolas . Magnusson . Marie . de Nys . Rocky . Comparative production and nutritional value of "sea grapes" — the tropical green seaweeds Caulerpa lentillifera and C. racemosa . Journal of Applied Phycology . 21 December 2013 . 10.1007/s10811-013-0227-9. 15745994 .
  7. Ratana-arporn . Pattama . Chirapar . Anong . Nutritional Evaluation of Tropical Green Seaweeds Caulerpa lentillifera and Ulva reticulata . Kasetsart Journal - Natural Science . 2006 . 40 . 75–83 . 2020-10-26 . 2024-04-27 . https://web.archive.org/web/20240427180042/https://www.researchgate.net/publication/267256016_Nutritional_Evaluation_of_Tropical_Green_Seaweeds_Caulerpa_lentillifera_and_Ulva_reticulata . live .
  8. Wagey . Billy T . Bucol . Abner A . A Brief Note of Lato (Caulerpa racemosa) Harvest at Solong-on, Siquijor, Philippines . e-Journal BUDIDAYA PERAIRAN . 25 February 2014 . 2 . 1 . 10.35800/bdp.2.1.2014.3793. free .
  9. Web site: Dela Cruz . Rita T. . Lato: Nutritious Grapes from the Sea . BAR Digest . Bureau of Agricultural Research, Republic of the Philippines . 26 October 2020 . 16 May 2021 . https://web.archive.org/web/20210516191159/https://www.bar.gov.ph/index.php/digest-home/digest-archives/769-2015-4th-quarter/5953-lato-nutritious-grapes-from-the-sea . dead .
  10. The Role of Foraging in Malay Cuisine. Khir Johari. Oct–Dec 2021. BiblioAsia. 17. 3. 20–23. National Library Board, Singapore. 2023-02-01. 2023-11-06. https://web.archive.org/web/20231106234414/https://biblioasia.nlb.gov.sg/vol-17/issue-3/oct-dec-2021/. live.
  11. Book: Dawes, Clinton J. . Marine botany . John Wiley . New York . 1998 . 978-0-471-19208-4 .
  12. Web site: Umibudo Sea Grapes . Japan Visitor . 26 October 2020 . 27 June 2021 . https://web.archive.org/web/20210627192727/https://www.japanvisitor.com/japanese-culture/food/umibudo . live .
  13. Web site: All About Umibudo (Sea Grapes) - Where to Buy, Recipe, and More! . tsunagu Japan . 26 October 2020 . 28 October 2020 . https://web.archive.org/web/20201028134639/https://www.tsunagujapan.com/umibudo/ . live .
  14. News: In search of the fruits of Okinawa's oceans . Jacobs . Ananda . April 22, 2014 . The Japan Times Online . January 22, 2019 . January 23, 2019 . https://web.archive.org/web/20190123020303/https://www.japantimes.co.jp/life/2014/04/22/food/search-fruits-okinawas-oceans/ . live .

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