The standard recognizes seaweed as an important global commodity and promotes best practices aimed at limiting its ecological impact. The Aquaculture Stewardship Council and Marine Stewardship Council released a joint seaweed standard in 2017, which focuses on the sustainability and traceability of farmed and wild-harvested seaweed. This is popularly done in Palawan and several islands and provinces in Mindanao. Most seaweed available in the market is farmed. Wild harvesting of seaweed can be done but needs the right permits and guidance from the government. It requires laboratory tests and proper classifications, especially if the variety is questionable. Wild harvesting, however, presents more difficulties as seaweed still needs to be tested appropriately. Seaweed can be wild-harvested or also farmed in aquacultures. Seaweed can be farmed in an environmentally sensitive and sustainable way But strict regulation must be made because fish ponds can also have a harmful effect on the environment, including deforestation of mangrove forests. “This means much more aquaculture is needed in the country,” Schmidradner says. It’s a ratio that is aimed to be turned around in the next years to decrease the pressure on wild stocks while ensuring food security. This recipe uses guso, which is the edible form of seaweed, as its main ingredient.Currently, there is a ratio of about 70 percent wild-caught seafood to 30 percent aquaculture-harvested. Although guso is quite common in the Philippines, this ingredient can be a tricky to find, depending on where you live. Try it out! Enjoy this recipe from all of us at Filipino Chow.ġ small knob of ginger, peeled and mincedĬombine the vinegar, ginger, onion, salt, pepper and sugar in a mixing bowl.Īlso note that the pineapple in the picture is not essential to the recipe but I find it to be a good flavor combination. Stir this mixture until it is well blended. Now add the seaweed and tomato to the mixing bowl. Stir again until all the ingredients are well blended. Serve this chilled or at room temperature. You can put the liquid mixture in the refrigerator to chill each time you set it aside to marinate if you would like to serve this cold. A great idea for a hot day! Also if you find the ginger to be too over powering for the dish, simply omit it.Flight chronicles of the backpacker Tutubi, with travelogues, pictures/photos/videos, travel guides, independent and honest reviews, affordable, recommended resorts and hotels (including inns, guesthouses, pension houses, lodges, hostels, condotels, bed and breakfast and other cheap accommodations), commuting guides, routes (sometimes street maps and GPS coordinates/waypoints) and driving directions to answer "how to get there" questions, information and tips on tourism, budget travel and living in Philippines, Exotic Asia and beyond!īackpacking, independent travel, and flashpacking are cheaper than the "cheapest package tours" and promotional offers around but you can also use travel information for family vacations, even romantic honeymoon destinations. More than the usual tourist spots and "places to see," this blog advocates heritage conservation, environmental protection, and history awareness for Filipinos, foreigners, and ex-pats wishing to explore Paradise Philippines and Exotic Asia!įood trips are inextricably tied to travel where Tutubi tries to sample unique specialties and delicacies of all places he visits. Take kilawin for instance, a truly Filipino dish, simple and devoid of foreign incluences, even if similar to cerviche except the use of vinegar and not lemon. This post features two versions of kilawin recipes with meat or fish replaced with ingredients from under the sea: seaweeds. There are five seaweed species in the Philippines: Guso (Eucheuma), Lato (Caulerpa), Sargassum, Gelidiella and Gracilaria of which the first two are the most popular. They're now cultivated in shore communities and exported raw or processed with a little salt. It's just unusual that Tutubi was able to sample lato on his second trip to Cebu (yeah, that whirlwind backpacking tour that took him around Cebu, Bohol, CDO, Camiguin and Bukidnon in 9 days of 2003) The seaweed salad now quite common in Metro Manila restaurants and known as lato. Lato resembles small green grapes, translucent with smooth texture and bursts with mild salty flavor once eaten then glides down your mouth.
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