This video presents the traditional ways of preparing different seaweeds for food consumption in the Philippines. Red (Acantophora, Betaphycus, Callophylis, Eucheuma, Gracilaria, Grateloupia, Halymenia, Hypnea, Kappaphycus, Laurencia, and Pyropia) and green seaweeds (Codium, Caulerpa) are more preferred as sea vegetable salad while the brown seaweed especially the smooth Sargassums are excellent when cooked with fish and squid as dishes. These food preparations are still practiced to the present times.
