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Caulerpa lentillifera

April 10, 2024

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.[2]

Caulerpa lentillifera
Caulerpa lentillifera in Chonburi, Thailand
Scientific classification
(unranked): Viridiplantae
Division: Chlorophyta
Class: Ulvophyceae
Order: Bryopsidales
Family: Caulerpaceae
Genus: Caulerpa
Species:
C. lentillifera
Binomial name
Caulerpa lentillifera

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.[3]

Commercial cultivation edit

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.[4] 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.[5]

Commercial cultivation was followed by Japan in 1968, where it was cultivated in tanks in the warmer waters of Okinawa.[6] 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.[7]

Culinary uses edit

 
Umi-budō at Miyakojima, Okinawa prefecture, Japan

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.[8] They have been described as tasting "like the ocean." It is known to be rich in iodine.[9]

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.[10][5] 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.[11]

In Okinawa, Japan, it is known as umi-budō (海ぶどう), meaning "sea grapes", or kubiretsuta.[12] It is served dipped in ponzu, made into sushi, added into salads, or eaten as is.[13][14]

Caulerpa lentillifera is also eaten in Vietnam, where it is known as rong nho or rong nho biển, meaning "grape algae";[15] 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.

Gallery edit

See also edit

References edit

  1. ^ Agardh, Jacob Georg (1837). "Novae species algarum, quas in itinere ad oras maris rubri collegit Eduardus Rüppell; cum observationibus nonnullis in species rariores antea cognitas". Museum Senckenbergianum. Abhandlungen aus dem Gebiete der beschreibenden Naturgeschichte. 2: 169–174. Retrieved March 27, 2022.
  2. ^ "Sea grapes - green caviar". Authentic World Food. Retrieved 14 April 2017.
  3. ^ Revealing Tasty Genetic Secrets of "Sea Grapes"
  4. ^ Trono, Gavino C. Jr. (December 1988). Manual on Seaweed Culture. ASEAN/UNDP/FAO Regional Small-Scale Coastal Fisheries Development Project.
  5. ^ a b Dela Cruz, Rita T. . BAR Digest. Bureau of Agricultural Research, Republic of the Philippines. Archived from the original on 16 May 2021. Retrieved 26 October 2020.
  6. ^ Trono, G.C. Jr. "Caulerpa lentillifera (PROSEA)". Pl@ntUse. PROSEA (Plant Resources of South East Asia). Retrieved 26 October 2020.
  7. ^ Chen, Xiaolin; Sun, Yuhao; Liu, Hong; Liu, Song; Qin, Yukun; Li, Pengcheng (2019). "Advances in cultivation, wastewater treatment application, bioactive components of Caulerpa lentillifera and their biotechnological applications". PeerJ. 7: e6118. doi:10.7717/peerj.6118. PMC 6329336. PMID 30643691.
  8. ^ Paul, Nicholas A.; Neveux, Nicolas; Magnusson, Marie; de Nys, Rocky (21 December 2013). "Comparative production and nutritional value of "sea grapes" — the tropical green seaweeds Caulerpa lentillifera and C. racemosa". Journal of Applied Phycology. doi:10.1007/s10811-013-0227-9. S2CID 15745994.
  9. ^ Ratana-arporn, Pattama; Chirapar, Anong (2006). "Nutritional Evaluation of Tropical Green Seaweeds Caulerpa lentillifera and Ulva reticulata". Kasetsart Journal - Natural Science. 40: 75–83.
  10. ^ Wagey, Billy T; Bucol, Abner A (25 February 2014). "A Brief Note of Lato (Caulerpa racemosa) Harvest at Solong-on, Siquijor, Philippines". e-Journal BUDIDAYA PERAIRAN. 2 (1). doi:10.35800/bdp.2.1.2014.3793.
  11. ^ Khir Johari (Oct–Dec 2021). "The Role of Foraging in Malay Cuisine". BiblioAsia. Vol. 17, no. 3. National Library Board, Singapore. pp. 20–23.
  12. ^ Dawes, Clinton J. (1998). Marine botany. New York: John Wiley. ISBN 978-0-471-19208-4.
  13. ^ "Umibudo Sea Grapes". Japan Visitor. Retrieved 26 October 2020.
  14. ^ "All About Umibudo (Sea Grapes) - Where to Buy, Recipe, and More!". tsunagu Japan. Retrieved 26 October 2020.
  15. ^ Jacobs, Ananda (April 22, 2014). "In search of the fruits of Okinawa's oceans". The Japan Times Online. Retrieved January 22, 2019.

External links edit

 
Wikimedia Commons has media related to Caulerpa lentillifera.
  • 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.
  • , Seaweed Industry Association

April 10, 2024
caulerpa, lentillifera, grape, species, ulvophyte, green, algae, from, coastal, regions, asia, pacific, this, seaweed, favored, species, edible, caulerpa, soft, succulent, texture, traditionally, eaten, cuisines, southeast, asia, oceania, east, asia, first, co. 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 2 Caulerpa lentilliferaCaulerpa lentillifera in Chonburi ThailandScientific classification unranked ViridiplantaeDivision ChlorophytaClass UlvophyceaeOrder BryopsidalesFamily CaulerpaceaeGenus CaulerpaSpecies C lentilliferaBinomial nameCaulerpa lentilliferaJ Agardh 1837 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 3 Contents 1 Commercial cultivation 2 Culinary uses 3 Gallery 4 See also 5 References 6 External linksCommercial cultivation editTraditionally 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 4 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 5 Commercial cultivation was followed by Japan in 1968 where it was cultivated in tanks in the warmer waters of Okinawa 6 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 7 Culinary uses edit nbsp Umi budō at Miyakojima Okinawa prefecture JapanCaulerpa 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 8 They have been described as tasting like the ocean It is known to be rich in iodine 9 In the Philippines C lentillifera is usually known as lato 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 10 5 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 11 In Okinawa Japan it is known as umi budō 海ぶどう meaning sea grapes or kubiretsuta 12 It is served dipped in ponzu made into sushi added into salads or eaten as is 13 14 Caulerpa lentillifera is also eaten in Vietnam where it is known as rong nho or rong nho biển meaning grape algae 15 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 Gallery edit nbsp Ensaladang lato from the Philippines prepared with vinegar fish sauce shallots and tomatoes nbsp Umi budō sushi nbsp Umi budō served Okinawan style nbsp Fresh lato sold at a fish market in the PhilippinesSee also editEucheuma Guso Gamet Nori Sea lettuce Sea asparagusReferences edit Agardh Jacob Georg 1837 Novae species algarum quas in itinere ad oras maris rubri collegit Eduardus Ruppell cum observationibus nonnullis in species rariores antea cognitas Museum Senckenbergianum Abhandlungen aus dem Gebiete der beschreibenden Naturgeschichte 2 169 174 Retrieved March 27 2022 Sea grapes green caviar Authentic World Food Retrieved 14 April 2017 Revealing Tasty Genetic Secrets of Sea Grapes Trono Gavino C Jr December 1988 Manual on Seaweed Culture ASEAN UNDP FAO Regional Small Scale Coastal Fisheries Development Project a b Dela Cruz Rita T Lato Nutritious Grapes from the Sea BAR Digest Bureau of Agricultural Research Republic of the Philippines Archived from the original on 16 May 2021 Retrieved 26 October 2020 Trono G C Jr Caulerpa lentillifera PROSEA Pl ntUse PROSEA Plant Resources of South East Asia Retrieved 26 October 2020 Chen Xiaolin Sun Yuhao Liu Hong Liu Song Qin Yukun Li Pengcheng 2019 Advances in cultivation wastewater treatment application bioactive components of Caulerpa lentillifera and their biotechnological applications PeerJ 7 e6118 doi 10 7717 peerj 6118 PMC 6329336 PMID 30643691 Paul Nicholas A Neveux Nicolas Magnusson Marie de Nys Rocky 21 December 2013 Comparative production and nutritional value of sea grapes the tropical green seaweeds Caulerpa lentillifera and C racemosa Journal of Applied Phycology doi 10 1007 s10811 013 0227 9 S2CID 15745994 Ratana arporn Pattama Chirapar Anong 2006 Nutritional Evaluation of Tropical Green Seaweeds Caulerpa lentillifera and Ulva reticulata Kasetsart Journal Natural Science 40 75 83 Wagey Billy T Bucol Abner A 25 February 2014 A Brief Note of Lato Caulerpa racemosa Harvest at Solong on Siquijor Philippines e Journal BUDIDAYA PERAIRAN 2 1 doi 10 35800 bdp 2 1 2014 3793 Khir Johari Oct Dec 2021 The Role of Foraging in Malay Cuisine BiblioAsia Vol 17 no 3 National Library Board Singapore pp 20 23 Dawes Clinton J 1998 Marine botany New York John Wiley ISBN 978 0 471 19208 4 Umibudo Sea Grapes Japan Visitor Retrieved 26 October 2020 All About Umibudo Sea Grapes Where to Buy Recipe and More tsunagu Japan Retrieved 26 October 2020 Jacobs Ananda April 22 2014 In search of the fruits of Okinawa s oceans The Japan Times Online Retrieved January 22 2019 External links edit nbsp Wikimedia Commons has media related to Caulerpa lentillifera Lato the strange sea salad The trade of the Caulerpa lentillifera in Coron Philippines Guiry M D amp Guiry G M 2013 Caulerpa lentillifera J Agardh AlgaeBase National University of Ireland Galway accessed 19 February 2013 Caulerpa lentillifera Seaweed Industry Association Retrieved from https en wikipedia org w index php title Caulerpa lentillifera amp oldid 1215787030, wikipedia, wiki, book, books, library,

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