Gracilaria parvispora, also known by the common names long ogo, [1] red ogo, [2] or simply ogo, [3] is a large species of marine red alga in the genus Gracilaria, endemic to Hawaii. It is highly sought after as an edible seaweed and is popular in mariculture and the marine aquarium trade .

Today, a variety called "long ogo" (Gracilaria parvispora) is cultivated in Hawai'i in a mixed-species aquaculture system. Baskets of long ogo float on the surface of fish ponds and take up nutrients from the fish.

My Dad's recipe for seasoned ogo, an edible seaweed that he used to pick in Hawaii.

Gracilaria parvispora, also known by the common names long ogo, [1] red ogo, [2] or simply ogo, [3] is a large species of marine red alga in the genus Gracilaria, endemic to Hawaii. It is highly sought after as an edible seaweed and is popular in mariculture and the marine aquarium trade .

Gracilaria parvispora, also known by the common names long ogo, red ogo, or simply ogo, is a large species of marine red alga in the genus Gracilaria, endemic to Hawaii. It is highly sought after as an edible seaweed and is popular in mariculture and the marine aquarium trade.

Limu ogo is a poke ingredient in Hawaii and is a type of seaweed. Ogo is a seaweed that is grown in the ocean. When harvested, ogo is very tasty in poke dishes and in poke bowls.

Jan 25, 2025 · Fresh ogo, also known as seaweed or sea grapes, is a type of edible algae that has gained popularity worldwide for its unique texture and nutritional benefits. As with any perishable food item, understanding how long fresh ogo lasts is crucial for maintaining its quality, safety, and overall value.

Ingredients Approximately 2 bags of Ogo, as fresh as you can get. Add water to a pasta pot with a little Hawaiian salt and bring to a full rolling boil. When this happens, put all the ogo in the boiling water and stir it quickly (my Dad says with chopsticks), until it turns green. This will happen *fast* only a few seconds.

Jun 15, 1998 · A culture system for the edible, red seaweed, Gracilaria parvispora Abbott (long ogo), was developed in Hawaii that utilized a hatchery to produce tetrasporophyte and gametophyte life stages of the seaweed, reef growout of sporelings to harvest size adults, and multiplication of the harvested thalli in floating cages prior to sale. A central ...

Gracilaria parvispora, also known by the common names long ogo, red ogo, or simply ogo, is a large species of marine red alga in the genus Gracilaria, endemic to Hawaii. It is highly sought after as an edible seaweed and is popular in mariculture and the marine aquarium trade.