(Caulerpa lentillifera'') sold at a fish market in the
Philippines Some species of
Caulerpa are edible. The two most commonly eaten are
Caulerpa lentillifera and
Caulerpa racemosa, both called "sea grapes" in English. Both are traditionally harvested in the wild and sold in local markets in
Southeast Asia,
Oceania, and
East Asia. They are eaten raw in salads and have a characteristic "sea" flavor and a crunchy texture. Both species are cultivated in aquaculture. Their cultivation began in the 1950s in
Cebu,
Philippines, after accidental introduction of
C. lentillifera to fish ponds. Cultivation of
C. lentillifera continued in Japan in 1986, where it was cultivated in tanks in the tropical waters of
Okinawa. Commercial cultivation has since spread to other countries, including
Vietnam,
Taiwan, and
China (in
Fujian and
Hainan). Most are for domestic consumption, but they are also exported to Japan. Cultivation of
Caulerpa is convenient because they can propagate through fragmentation. There are several farming techniques being used to cultivate
Caulerpa, which typically involve tying fragments to different types of infrastructure
. Many Pacific countries such as Japan, Philippines, Vietnam, and Samoa use the off-bottom method, where the seaweeds are grown a few meters above the ground on cages or trays. The bottom-planting method is also used in the Philippines, and involves growing the
Caulerpa on a substrate. Land-based raceways in hatchery-type facilities offer a more controlled environment for cultures, and have been used more in recent years. == Chemical composition ==