Seaweed cultivation in the Bais bay area. In Bais, an east-coast city on a wide bay, known for its dolphin waters and seaweed. Seaweed farming here is tidal and seasonal — lines and floats offshore, drying tarpaulins along the road. Fresh lato (sea grapes) reaches the market as a salad with vinegar, tomato and onion; the dried crop goes into the carrageenan trade. Low tide is when the work is visible.