Latest Tomalley Stories
OTTAWA, June 3, 2014 /CNW/ - Issue Although not widely consumed, some people enjoy lobster tomalley as a delicacy.
Health Canada has issued updated consumption advice for tomalley from lobsters harvested during the late fall, early winter season, because of natural toxins. Information supplied to Health Canada by the Canadian Food Inspection Agency indicates that a very small number of lobsters harvested during late last fall may have levels of paralytic shellfish poison in the tomalley that could represent a health risk to consumers. Lobsters currently available on the market are likely to have been...
By KEVIN MILLER; OF THE NEWS STAFF State health officials are urging lobster eaters to avoid the greenish innards known as the tomalley because of risks of shellfish poisoning. Health officials for years have advised against eating the tomalley, the lobster liver some regard as a delicacy.
By Kevin Miller, Bangor Daily News, Maine Jul. 18--State health and fisheries officials are urging lobster eaters to avoid the green, gooey innards known as the tomalley due to risks of shellfish poisoning.
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- One of the upright handlebars on a traditional Inuit sled.