He’eia Fishpond Limu Salad
He’eia Fishpond Limu Salad




  • 1 pound Gracilaria salicornia limu (Gorilla Ogo)
  • ½ cup Shoyu
  • ½ cup White Vinegar 2 Tomatoes, diced
  • ½ Onion, diced
  • 1 Cucumber, diced
  • 1 Tbsp Kochujang or other spicy paste
  • 1 lime juiced and zested
  • 1 Tbsp raw sugar
  • Optional: 1 cap full Patis (Fish Sauce) and Dried `opae or cuttlefish to taste

How to Cook

Blanch limu (Gorilla ogo) in boiling water for 20 to 30 seconds or until it turns bright green. Drain and let cool. Cut limu into bite-size pieces. In a large mixing bowl combine vegetables and limu. In a separate bowl combine vinegar, shoyu, lime, sugar and mix in Kochujang until dissolved. Pour sauce over limu mixture and toss. Garnish with ‘opae or cuttlefish. Let soak in refrigerator for at least 1 hour. Enjoy!

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