Gracilaria is a genus of red algae (Rhodophyta) notable for its economic importance as an agarophyte, as well as its use as a food for humans and various species of shellfish. Various species within the genus are cultivated in various parts of the developing world, including Asia, South America, Africa and Oceania.

Distribution

Gracilaria bursa-pastoris (S.G.Gremlin) Silva and Gracilaria multipartita (Clemente) Harvey have long been established in southern England and northwestern France, but confusion between Gracilaria gracilis (Stackhouse) Steentoft, L.Irvine & Farnham and Gracilariopsis longissima (S.G.Gmelin) Steentoft, L. Irvine & Farnham, (as Gracilaria verrucosa (Hudson) Papenfuss or Gracilaria confervoides (L.) Greville) (Steentoft et al. 1995), has prevented recognition of the northern boundaries.

Use

Gracilaria is used as a food in Japanese and Hawaiian cuisine. In Japanese cuisine it is called ogonori or ogo.

References

See also

• Ogonori

External links

• Gracilaria and its Cultivation
• Gracilaria in the Suria Link Sea Plants Handbook