LANGKAWI: Apart from shopping and visiting places of interest, visitors to this island resort should also try the local’s unique and favourite salad dish which is made of a type of seaweed, better known as “lattut” here.
This marine algae which has a soft, yet crisp texture makes a tempting dish when dipped with tamarind sauce.
However, this seaweed which can be found in both rocky and sandy areas or often caught in fishing nets around Sungai Kilim and Pulau Tuba here, is only available on a seasonal basis.
Realising that there is commercial viability in lattut seaweed farming, the Langkawi Fisheries Research Institute (Langkawi FRI) took the initiative to study the potential of the algae at the end of last year.
According to Langkawi FRI research officer Nik Nazli Effendy Ramli, there are three types of lattut or its scientific name “caulerpa sp”, namely “lattut lipan”, “lattut buah kecil” and “lattut buah besar”.
“Langkawi FRI took samples of the algae which thrive in the Sungai Kilim area and placed them in tanks to study it growth process.
“At the same time we studied on the salinity, light intensity, temperatures and other favourable conditions for the algae cultivation so that the seaweed could be harvested and made available throughout the year,” he told Bernama when met at Langkawi FRI Bukit Malut here.
When asked on the difference between lattut and other ordinary seaweed, Nik Nazli Effendy said these marine algae could be consumed straight away after being washed while other types of seaweed would have to be processed before they are eaten.
“Lattut is tasty and high in nutrients especially antioxidants which could keep our bones, joints, heart and eyes healthy. It also prevents constipation and provides other health benefits to consumers,” he said.
Nik Nazli Effendy added that lattut dishes were easy to prepare and could be eaten with rice or bread.
“The seaweed is sold at RM12 to RM15 per kilogramme,” he said, adding that with systematic cultivation, it could be a lucrative income source. – Bernama
