And there's the kulot (Gelidiella acerosa):
Preparing these seaweeds for salad is a little tricky, unlike that of pokpoklo or ar-arosip which you can consume fresh as is. Kulot and aragan are tough and it needed a quick blanch of boiling water to soften them. You put the seaweed into a bowl and pour hot water on it for a quick hot bath. Do not "overcook" it, drain immediately when you see the weeds are kind of wilted and soft. The "secret" of subtly softening the rough and tough texture of the weed is to add in some vinegar just before scalding it.
The end result is a thing of beauty and delight: