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Grateloupia filicina (R)

In Japan, after washing, plants are usually finely chopped and lightly salted. Eaten with raw liver, raw fish; added to cooked beef at serving time. Hawaiian Is, is the best-known edible species of Grateloupia in Hawaii; its many names reflect this. In ancient Hawaii it was reserved for the “ali’I” and was called “the queen limu”. In Indonesia is used to make salad, vegetable soup, pickle, and sweetened jellies. This species is also eaten in India.