Tomalley
Tomalley (pronounced: toh-mah-lee) is a term used in the culinary world, particularly in relation to seafood dishes. It refers to the soft, green substance found in the body cavity of lobsters, which serves as the animal's liver and pancreas.
Etymology
The term "tomalley" comes from the Carib word "tumale", which means a sauce or dressing for food, and was later adopted into English.
Usage
In cooking, tomalley is often used as a flavor enhancer, or as a key ingredient in sauces and stuffings. It is considered a delicacy by many, and is particularly popular in New England cuisine, where it is often served with lobster dishes. However, due to its role in the lobster's body, it can accumulate harmful substances, and its consumption is sometimes discouraged.
Related Terms
- Lobster: A large marine crustacean with a cylindrical body, stalked eyes, and the first of its five pairs of limbs modified as pincers.
- Delicacy: A food item that is considered highly desirable in various cultures.
- New England cuisine: Traditional dishes from the New England region of the United States, known for its seafood and dairy products.
Health Considerations
While tomalley is enjoyed by many, it's important to note that because it functions as the lobster's liver and pancreas, it can accumulate toxins from the lobster's diet. Therefore, some health organizations advise against consuming tomalley, especially from lobsters caught in areas known for water pollution.
See Also
External links
- Medical encyclopedia article on Tomalley
- Wikipedia's article - Tomalley
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