Dolabella auricularia

In coastal areas in the Visayas and Mindanao islands in the Philippines, long strands of eggs of Dolabella auricularia (locally known as donsol or dongsul in the Visayan languages) are traditionally eaten. The egg strands are known as lokot or lukot and are harvested from shallow rocks and seagrass meadows. They resemble twisted noodles (pancit) in appearance and texture, hence why they are also called pansit-pansitan ("mock noodles") in some areas. They are usually green, but can be reddish to yellowish in color. They are often mistaken for seaweed and have a taste described as salty and sweet. They are usually eaten raw with vinegar and spices as kinilaw, sauteed like pancit guisado, or added to soups like fish tinola.^[4][5] ‍In Samoa it is called Gau (pronounced gnau^{[clarification needed]}). It is a favorite food for old people, cooked with coconut cream. Its innards are eaten raw. Its eggs are called ape and also eaten.

Dolabella auricularia is sometimes used by the keepers of large marine aquariums to limit algal growth in the tank.

The anti-cancer agent monomethyl auristatin E is derived from peptides found in D. auricularia.^[6]

Wikimedia Commons has media related to Dolabella auricularia.

• Photos of Dolabella auricularia in the Sealife Collection