Overview
Ogo is a Hawaiian seaweed often used in Poke dishes, and as a garnish for seafood dishes and salads. Ogo has a fresh, ocean breeze smell and taste, with a briny finish and crisp bite. An interesting and excellent garnish or integral component of a dish.
- Available Cuts
- Round
- Appearance
- Translucent
- Flavor
- Strong
- Texture
- Firm
Environmental
- Environmental Issues
- No issues.
- Mitigating Factors
- Environmental preservation
- Fishing Methods
- Aquaculture
- Responsible RFMOs
- Nutritional Levels
- N/A
- N/A
Management
- Country of Origin
- United States
- Maturity / Fecundity
- N/A
- N/A
- N/A
Seasonality
- January
- February
- March
- April
- May
- June
- Low
- Medium
- High
- July
- August
- September
- October
- November
- December
- Low
- Medium
- High
Biomass Abundance
- Below
- At
- Above
Critical Limits
| Bacteriological Contaminants | |
|---|---|
| Salmonella | No organism allowed: 0/25g |
| Listeria Monocytogenes | No organism allowed: 0/25g |
| Staphylococcus Aureus | Less than 10 CFU / g |
| E-coli 0157:H7 | No organism allowed: 0/25g |
| Total viable count | Less than 20,000 CFU / g |
| Natural Toxins | |
|---|---|
| Histamine | Less than 50 PPM |
| Ciguatera Fish Poison (CFP) | No presence |
| Toxic Elements | |
|---|---|
| Cadimium | Less than 0.5 PPM |
| Lead | Less than 0.5 PPM |
| Mercury | Less than 1.0 PPM |
| Chemical & Pesticide Contaminants | |
|---|---|
| Aldrin & Dieldrin | Less than 0.3 PPM |
| Chlordane | Less than 0.3 PPM |
| DDT, TDE, DDE | Less than 5.0 PPM |
| Heptachlor | Less than 0.3 PPM |
| Heptachlor Epoxide | Less than 0.3 PPM |
| Mirex | Less than 0.1 PPM |
| Furidone | Less than 0.5 PPM |
| Diquat | Less than 0.1 PPM |
| Simazine | Less than 12 PPM |
| 2,4-D | Less than 1.0 PPM |
| Polychlorinated Biphenyls | Less than 2.0 PPM |