In Goa, we tasted marine for a tidal pool walk

Before mixing in the depth of the Arabian Sea, the sun is over a long, continuous light crossing the black rock formation. Although it is still bright. From the White Sandy Cov, reviews start from Shiva Valley, one of the oldest parties in Goa. There are some tourists hanging on the top of the stones, which allow the stone siblings to gently wash.

We’re in Anjuna not for the fly market. Not a psychedelic music that is associated with this hippie haven of Yeesar Years.

As part of the first festival of Goa, I am here for a sunset with Anjuna’s tidal pools to give a boil around the coast to the shore. “The festival is dedicated to buying and promoting natural and cultural heritage. Since Seed Goa is such a local part of natural heroism, it was great to fold more people and show them this aspect of the marine world, “Gabriela D’Rouge, Marine Guittest and Forest says The Good Ocean, an ocean -based business focus on an ocean -based business. Gabriela has been studying the beach and marine life for years.

The beginning of the walk | Photo Credit: Heritage First Goa

Goa has more than 100 kilometers of coastline and 145 species of beaches, almost all edible, it seems strict is still not almost almost almost almost almost almost almost as popular. This marine tree is considered as an effective addition to the marine farming fishing activities to interact the diet with the righteousness of this marine tree. The harvesting season is from November to March and it is accomplished by Gabriela with some local marine devil harvesting. The amount of water is fairly high in the marine sea and the yield is valuable. It is sold for $ 9.6 per gram and is used for some chefs and sewed crackers production.

We started down our Clambber from Carlies, with the status of the iconic beach shack, on the cliff and down the tide pools. Since sargasam, a kind of brown algae, now the most obvious and season, we notice the growth of the lila immediately. These Slithory branches can go up to 15 feet in March and many marine organisms such as turtles, crabs, shrimp, fish and marine birds provide nutrients and reproductive environment .. We stop to taste some. Salt, grass, nuts, long -term Ummi notes. Yes, of course, call it for an earned taste.

We are moving along the rock and identify some of the burns with the point of the side side of the side. Some mere shells, but we do not do the shakes of the low burner cover. Turning our focus back to the water, we go back to a push to the nearest Translucent Green Sea fan. Somewhat ahead, luxurious and bright green beach kulapa. “They are very rare and not suggested to harvest. They are unique in their own way, they are made up of only one cell with many nuclei,” we learn from Gabriela. It’s the end of the season, but there is only a low sea cucumber. These fleshy organisms are rich in rewards through South East Asia and rich in their high protein content and Medicine Sad.

And, what about the famous Anjuna Animone? I am curious about this type of sea anemone, fame through Asia and the first Anjuna Beach here. As in the Que, we have torn less from inside a tidal pool. Flowers like flowers, the glorious Fronds are surrounded by the middle, gently aving the water in the water. “Anthopalura Anjuna or Anjuna Animone was discovered in this place in 1… .R, and you see, we have not yet known about the marine life of Goa. And Lalon,” Gabriela.

Stone hugs Sewid | Photo Credit: Heritage First Goa

I am interested in knowing how seafare foods are being used to interact the culinary industries.

“Sewid is the energy filled with minerals, vitamins and biomatic substances. The use here in India is mainly for fertilizers and pharmaceutical industries and to make food products, replacing gelatin,” Gabriela tells us. “Shefra is a very important part of carrying the message, so we are working with more chefs to cook with more mainstream in the sea.”

Gabriela and her team previously worked with chef Varun Talani and chef from Makutsu Pablo. There will be a session with the cuisine potential of the Goan Sewid of the upcoming Serendii Arts Festival where good ocean teams bring Larder & Larder & Lorder & Lord and Lark and Lark, Folk, Folk, a cafe, a caffe, a cafe, a cafe, chef Priyanka Sardai, a cafe, a cafe, a caffe, Folk Cafe, Folk Cafe, Folk Cafe, Folk Cafe, Folk Cafe, Folk Cafe, Folk Cafe, Folk Cafe, Folk Cafe, Folek Cafe. To help with December 18, Chef Priyanka will show some ways where native Goan Seed, hyper-local material, can be turned into delicious crafts using trades using tradent using tradent.

The setting sunshine came out from now on, a pale mouv light across the stone. For the walk post we stopped under a tree next to the stone. From the Good Sea to Gabriela and Chaitanya Chougale open a pack of their Sewid Crackers to go with the cup Choi Crackers make their own and retail for a box ₹ 350, which is available online through atmosphere studios.

Gabriela explains marine varieties Photo Credit: Heritage First Goa

We slowly make our way from there, carrying the sea-shaped memories of all we have discovered today in our tide pool. Technicled Wanders of the sea.

Seed Walk Heata scholar, Snigadh Manchanda and Jack Ajit Sukhiza were a part of Heritage First Goa (HFG) founded. To register for the session on Goan Sewid on December 18, log in to CerendpTTSFestatic.com. Seed walks are organized at the request. Follow @Thigudosian on Instagram

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