 A disc (pedazo) ofgamet | |
| Course | edible seaweed |
|---|---|
| Place of origin | Philippines |
| Region or state | Ilocos Norte,Cagayan |
| Similar dishes | Laverbread,nori,kombu |
Gamet is a traditional driededible seaweed fromIlocos Norte andCagayan of thePhilippines, particularly from the town ofBurgos. Gamet are dried into sheets or thin cakes calledpedazo (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 seaweedPorphyra atropurpurea,Pyropia vietnamensis (previously known asPorphyra marcosii),Halymenia formosa, and related species. In the Philippines, these species only grow in the sea off northernLuzon, where the waters are cooler.[4][5][6] 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 themonsoon months, from November to March.[7][8]
