Seaweed (lato) salad
In September last year, I posted an entry about a grapelike seaweed commonly harvested in Philippine waters. It is eaten fresh and a popular accompaniment to fried or grilled seafood in coastal areas. That entry was among those that were lost when my database went berserk in December. However, I still have the original photo. I also distinctly remember that readers said the seaweed was called lato or ar-arusip. Below is the photo in the lost lato entry. I just added chopped onions and tomatoes and served it with crispy fried hito (catfish).
Yesterday, I was in the wet market and decided to buy lato again. We were having fried hito for lunch and lato is just so wonderful with fried fish. This time, I decided to try another variety of lato–the ones with larger grapelike structures.
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I enjoy sprinkling a bit of anchovy sauce (bagoong balayan, tama ba?) and calamansi on the lato, then eating it right away. Oh wow, that is sooooo good!
I like lato, specially with “kilawin na isda”. I hope you post about making a special “kilawin na isda”. Thanks in advance.
I like lato. It is a famous delicacy here in Dipolog City.
Hi.
Lato salad goes well with lechon and so does guso, the other type of seaweed. I don’t know what’s it called in Tagalog though.
Anyway, I’ve always loved seafood since I was a kid and this is one of them. We used to eat them on Sundays when we have lechon or grilled pork or even fried or grilled fish. That combination is just priceless. Hmmmm, it makes my mouth watery
I’ll put it on my list as one of the foods that I’m gonna eat when we visit my folks next month. Can hardly wait!
Thanks.
Toni, me « not very knowledgeable about bagoong. I’m allergic to it, hehehe
Ian, link to recipe for kilawin na tuna.
Hello Vickoy. First time here?
Laurel, what does guso look like?
Oh wow! My Lola used to eat that all the time. I have never tried it. I was just a kid when we lived in Manila but living in Japan for a few years thought me how to eat and try all different kinds of stuff. Course now, I cannot find that around here to try. Thanks for the memories, though.
lato is also best eaten with shredded green mangoes. too bad, ur allergic to bagoong, sarap pa naman ito with lato!
yum!
I only get to eat lato when hubby & I go to his hometown, fresh na fresh. Between the two of us we can finish a SUPER BIG bowl of lato salad. hehe
I manage to get some lato from Dampa sa Libis – it’s not the same as the kind I used to eat in Palawan. And you’re right about the dehydration – I dip it quickly then plop it into my mouth
That and grilled fish…mmmm…
lato is how they call it in the visayas, like my waray father does (and some mindanao parts, i think) my ilocano mom calls it ar-arosep and quickly mixes it with chopped tomatoes. hubby likes to pour a bit of soy sauce in it. saraaap!
It’s so mouth watering! I tried looking for this at Asian stores here but they don’t seem to sell this yummy seaweed. Thanks for posting!
You are welcome, Dot. Cooking can be so nostalgic.
Tara, my allergy is so bad I learned to cook pinakbet without bagoong. LOL
Dean, at the Antipolo public market, they have at least 3 varieties of lato everyday.
farrah, yep, soy sauce is great with lato!
You’re welcome, shae.
i want to yhave an information about the guso ok
lato is good when you dip it with kalamansi juice before eating it…don’t combine it with the lato…kalamansi juice is a dipping sauce for it…;p yumyum
hello again Miss Sassy! Just want to know how to prepare the lato? I really want to try eating this, I always see this at the public market and so tempted to buy some but don’t know how to prepare it. From the market, do you just rince it with water then add tomatoes and onion? do I need to put salt & pepper? Does it serve chill or just like that? thanks in advance!!! really LOVE this site so much!!! my computer always hangs because I opened so many tabs of your recipes!! LOL!! thanks for sharing.. really really appreciate!!
Yep, just rinse. No need to add salt because it’s naturally salty already. No need to chill. Lato always seems to be cool.