Gracilaria
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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.
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[edit] 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.[1]
[edit] Use
Gracilaria is used as a food in Japanese and Hawaiian cuisine. In Japanese cuisine it is called ogonori or ogo.
[edit] References
- ^ Steentoft, M. and Farham, W.F. 1997. Northern distribution boundaries and thermal requirements of Gracilaria and Gracilariopsis (Gracilariales, Rhodophyta) in Atlantic Europe and Scandinavia. Nord. J. Bot. 5: 87 - 93
