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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 J.Agardh, 1837[1]

Caulerpa lentillifera 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 lớn 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 nhật bản in 1968. Both countries remain the top consumers of C. lentillifera. Its cultivation has since spread lớn other countries, including Vietnam, Taiwan, and Trung Quốc. C. lentillifera, along with C. racemosa, are also known as sea grapes or green caviar in English.^[2]

It is a siphonous macroalgae, meaning it is a giant single cell with multiple nuclei, and can grow lớn 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 lớn fish ponds.^[4] Currently, there are around 400 hectares of ponds in the Cebu, producing around 12 lớn 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 nhật bản in 1968, where it was cultivated in tanks in the warmer waters of Okinawa.^[6] Commercial cultivation has since spread lớn other countries, including Vietnam, Taiwan, and Trung Quốc (in Fujian and Hainan). Most are for domestic consumption, but they are also exported lớn nhật bản.^[7]

Culinary uses[edit]

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 lớn 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 lớn the Malaysian state of Sabah (where it is spelled latok) due lớn 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, nhật bản, 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]

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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]

• 

  Ensaladang latô from the Philippines, prepared with vinegar, fish sauce, shallots, and tomatoes

• 

  Umi-budō served Okinawan style

• 

  Fresh latô sold at a fish market in the Philippines

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See also[edit]

• Eucheuma (Gusô)
• Gamet
• Nori
• Sea lettuce
• Nama (in Fiji)

References[edit]

External links[edit]

• 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.
• Caulerpa lentillifera, Seaweed Industry Association