Gamet is a traditional dried edible seaweed from Ilocos Norte and Cagayan of the Philippines, particularly from the town of Burgos. Gamet are dried into sheets or thin cakes called pedazo (from Spanish for "piece"), which are characteristically purplish-black in color. It is used widely in soups, salads, omelets and other dishes, in the cuisines of the northern Philippines.[1][2][3]

They are harvested from the red seaweed Pyropia vietnamensis (previously known as Porphyra marcosii) and related species. In the Philippines, this species only grows in the sea off northern Luzon, where the waters are cooler.[4][5] Gamet are manually harvested off rocks at low tide. The harvesting process is dangerous, and there have been fatal accidents among gamet gatherers due to sharp rocks and strong waves. They are then washed in seawater and dried into sheets or thin cakes for three to eight hours.[1] Gamet is seasonal and is only available in the monsoon months, from November to March.[6][7]

See also

References

  1. ^ a b Adriano, Leilanie G. (21 December 2005). "'Gamet' sushi festival launched". The Manila Times. Retrieved 15 August 2021.
  2. ^ "Gamet". Museo Ilocos Norte. 28 May 2016. Retrieved 15 August 2021.
  3. ^ "Cagayan town passes seaweed protection law". The Manila Times. 15 December 2013. Retrieved 15 August 2021.
  4. ^ Santiañez, Wilfred John E. (2020). "Notes on the taxonomy of the Philippine endemic Porphyra marcosii Cordero (Bangiaceae, Rhodophyta)". NotulaeAlgarum (163).
  5. ^ Cordero, Paciente A., Jr. (2008). "Philippine Porphyra species: their economic potentials" (PDF). Philippine Journal of Systematic Biology. 2 (1): 47–55.
  6. ^ Adriano, Leilanie (9 January 2018). "'Black gold' sustains livelihood of villagers in Ilocos Norte". Philippine News Agency. Retrieved 15 August 2021.
  7. ^ Arellano, Berniemack (9 July 2020). "Nangisit a Balitoc: The Gamet Seaweed Harvesters of Kapurpurawan". The Habagat Central. Retrieved 15 August 2021.