Red Ogo and Tang Heaven Red

[Subsea]

Gracilaria Parvispora is the red macroalgae that IndoPacific SeaFarm calls Tang Heaven Red. It is also the same species that Hawaiians have eaten for two hundred years. During the warmer summer months, the coast of southern California is also a favorite spot to collect Red Ogo. Without a doubt, Red Ogo has shaped and directed my destiny to be a maraculture facility more than any one item. I have been growing it in refugiums for ten years. However, since I retired from offshore drilling four years ago it has further increased in my cultivation of it. Several parties have been enhanced with red ogo cheviche. Try it, you may like it.

 

http://www.hawaii.edu/reefalgae/invasive_algae/rhodo/gracilaria_parvispora.htm

 

http://www.specialtyproduce.com/index.php?item=195

[SeahawkReefer]

Mmmm... ogo cheviche... is ogo crunchy? I really like the "seaweed salad" at sushi restaurants... it has a great crunch! Have any idea what "seaweed" they use?

[Subsea]

Ogo is both crisp and crunchy. When I make Red Ogo Cheviche, I have three seperate dishes. With many vegan friends in the Austin area, I make a vegetarian cheviche, a protein marianade using fish or shrimp with lime juice, the red ogo is chilled with its original salt flavor from the tank. When ogo is in the lime juice marinade it quicly loses the crisk texture. I have been accused of feeding pods to the natives.

I say. La bonne temps roulee.

Patrick

[Speaker73]

So hows about sending me some so I can cultivate it and make some poki! yummy!

[Subsea]

So hows about sending me some so I can cultivate it and make some poki! yummy!

I always buy my seed cultures from IPSF in Hawaiia. One pound shipped to your location for $100. I am considering $40 per lb plus $12 shipping..