Filipinos are fond of having Sawsawan (seasonings) eaten together with their everyday meals. Some prefer bagoong (salted fish) to go with their fried foods or even mangoes; Others prefer patis or fish sauce to go with their Nilagang Baka or with their rice. Whatever one may crave as a seasoning or side dish in each meal, it is a trait you will see in a typical Filipino.

One of them, is atsara, a typical combination is made up of carrots, green papaya and vinegar, but in Region 8, eastern Samar, they were able to come up with a new kind of atsara – that is Pickled seaweed.

According to Mr. Francisco Canayong, President of the Carap Gapan small farmers and fishermen producers coop, their region is abundant in seaweed and he wants to find another use of what nature has offered and also an alternative way to generate income in the region.

He proudly made me taste the pickled seaweed and I have to say, “It’s really good”, I can say its fresh and will be a great partner with grilled seafood and vegetables as well. The only preservatives they placed in the pickled seaweed is the vinegar. You can store it up to 6 months unopened, and 3 months after opening placed inside the refrigerator to keep cool.

Mr. Canayong is confident that the supply will be abundant because, aside from making pickled seaweeds, they are also culturing seaweeds and it only takes 2 months to harvest. There are 27 families that are taking part of this culture and product in the region.