Traceable Species

Gorilla Ogo


Limu, Ogo Robusta, Ogonori (Japanese)

Gorilla Ogo

Gorilla ogo is a fast-growing brittle seaweed that is native to the Indian and Pacific Ocean. It is popular in Asian cuisine and was introduced for aquaculture to Oʻahu in 1974 in Kāneʻohe Bay and Waikiki. This limu was originally used to produce Agar, a jelly-like substance obtained from proteins in the plant and used as a gelatin or thickener. In the wild with no native predators, this ogo flourished and took over reef flats forming thick large mats that kill coral and other native limu. It is considered a pest and invasive species.

Gorilla ogo is a brittle seaweed with cylindrical branches that grows into thick intertwining mats up to 15 cm (3 inches) thick. It turns yellowish in sunny spots and dark green or brownish in shaded areas. It is often used as a crunchy addition to homemade poke or seaweed salad in Hawai’i. It can also be used to fertilize gardens.

Gorilla Ogo

Gorilla ogo typically grows in calm, protected waters such as tide pools and reef flats up to a depth of 4 metres (12 feet). It primarily spreads by fragmentation with pieces of seaweed floating to a new location. It doesn’t have a natural predator and so can spread widely covering corals and rocks. It can inhibit new corals from growing and crowds out native seaweeds. It has been introduced as an aquaculture product in many places around the world becoming a common invasive species.

Food Info Gorilla Ogo


TASTING NOTES

  • Colour: yellow to greenish red  
  • Texture: very crunchy, with lighter colored branches being a little tough
  • Flavor: salty, briny
  • Perfect serve: It is best if it is blanched first. Commonly eaten raw, pickled or used in cooking.

FEATURED RECIPE

He’eia Fishpond Limu Salad

A delicious Hawaiian salad made with locally harvested Gorilla ogo.

See more recipes
Species Range
Gorilla Ogo range Source: Fishbase.org
COMMON NAMES
Limu
Ogo Robusta
Ogonori (Japanese)
FISHERY OPENINGS
Gorilla Ogo by Fishpond Jan 01 - Dec 31
These crabs mate at the time of maturity, which is approximately 3 years of age. Females are smaller than males; this is because the development of reproductive tissues required more energy for females, leaving less energy available for continued body growth. They grow through a process known as molting—regularly shedding their shell and growing a new, larger one. They continue to molt and grow after they have reached sexual maturity. During the breeding season, the crabs leave their borrows in a phenomenon characterized by mass mate-searching events. Once mating/fertilization has occurred, females spawns in the water. The larvae released during the rainy season develop in offshore waters and return to coastal waters five to eight weeks after larval release.
Mangrove crabs are important fishery resources in all Brazilian coast, mainly in the north and northeast where many fishermen depend upon their catch. In addition to its social and economic importance, the mangrove crab is a “keystone” species in ecosystem, they playing an important role in the processes of nutrient cycling and energy transfer.

Fishing Methods

{'fisheries': [<License: Gorilla Ogo by Fishpond>], 'gear': <Gear: Hawaiian Fishpond>}

Hawaiian Fishpond

Fishponds are a traditional method of aquaculture used to grow seaweed, shellfish and fish. Hawaiian fishponds are unique because they are built with rock into especially large walled ponds. Harvesters will construct pens to grow juvenile fish and will remove seaweed mats by hand to maintain a healthy pond.

FISHERIES:

Featured Harvester Bernie Berry

Mangrove Crab Harvester

Canavieiras, Brazil

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