77:
284:(PFOS) in lobster meat. The other half from mostly the southwestern half of the coast had very low concentrations of PFOS that "should not pose risk in human consumption of lobster meat". Nine other PFAS compounds were detected in various samples at very low concentrations. As of May 2023, neither Maine, nor the EPA have yet established regulatory levels for PFAS in seafood. Maine has only established Fish Tissue Action Levels for PFOS for recreationally caught freshwater and estuarine finfish at 3,500 ppt while the EPA has set an interim health advisory for PFOS in drinking water at .02 ppt.
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then issued an advisory against consuming tomalley from
American lobster found anywhere in the Atlantic Ocean. In the same advisory the FDA stated that lobster tomalley "normally does not contain dangerous levels of paralytic shellfish poisoning toxins" and that the current high toxin levels were
247:). These toxins do not leach out when the lobster is cooked in boiling water. The toxins responsible for most shellfish poisonings are heat- and acid-stable, and thus are not diminished by cooking.
250:
In July 2008, a report from the Maine
Department of Marine Resources indicated the presence of high levels of paralytic shellfish poisoning toxin in some tomalley from lobsters in that state.
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In April 2023, the Maine
Department of Environmental Protection released a report on their monitoring of surface water for ambient toxins, which included sampling marine fish and shellfish on
551:
James F. Lawrence, Maurica Maher & Wendy Watson-Wright (1994). "Effect of cooking on the concentration of toxins associated with paralytic shellfish poison in lobster hepatopancreas".
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As of 2009 Maine has had a consumption advisory on lobster tomalley tissue for women who are or may become pregnant and children, because of mercury, PCBs and dioxins accumulating in it.
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254:
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The tomalley in general can be consumed in moderation as with the livers of other animals. It can, however, contain high levels of
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is called the "muster" or "mustard", probably because of the yellow color, which is not the bright yellow of regular prepared
582:
Tian-Jiu Jiang, Tao Niu & Yi-Xiao Xu (2006). "Transfer and metabolism of paralytic shellfish poisoning from scallop (
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410:
127:, which is yellow or yellow-green in color. It is considered a delicacy, and may be eaten alone but is often added to
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which can give rise to a number of negative health effects. It may also contain toxins that are associated with
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280:(PFAS) compounds from 18 sites across the coast of Maine in 2021. Half of the sites had no detected
444:"FDA Advises Against Consumption of Tomalley from American Lobster (also known as "Maine Lobster")"
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tomalley, because it can build up high levels of toxins and other pollutants. The
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Environmental and
Occupational Health - Maine CDC - DHHS Maine (2009-06-03).
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527:"Surface Water Ambient Toxics Monitoring Program Report 2021-2022"
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are made using lobster bodies (heads), often including tomalley.
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Margaret
Mittelbach & Michael Crewdson (September 1, 2000).
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can also be used to indicate a mixture of tomalley and lobster
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when treated as food. Tomalley found in lobster is also called
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Maine
Department of Environmental Protection (2023-04-26).
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123:, and is soft and green; that found in crab is also called
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471:"Don't eat the lobster liver! (assuming you would...)"
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episode in northern New
England and eastern Canada".
84:, or blended crab tomalley and roe baked in its shell
499:"Saltwater Fish and Lobster Safe Eating Guidelines"
169:, but closer to one of the brown mustards, such as
95:(the organ that fulfills the functions of both the
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322:
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325:"Cravin' crabs? Create your own feast at home"
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27:Lobster or crab organs eaten as a delicacy
384:"Health unit to issue blue-crab advisory"
255:Massachusetts Department of Public Health
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131:for flavour and as a thickening agent.
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181:The word tomalley originates from the
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266:probably "associated with an ongoing
323:David Rosengarten (August 4, 2004).
193:, meaning a sauce of lobster liver.
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278:per- and polyfluoroalkyl substances
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134:The term lobster paste or lobster
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263:U.S. Food and Drug Administration
382:Leo H. Carney (July 10, 1983).
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196:In Japan, tomalley is known as
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257:reminded consumers not to eat
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1:
606:10.1016/j.toxicon.2006.08.002
469:Tami Dennis (July 28, 2008).
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237:paralytic shellfish poisoning
567:10.1016/0041-0101(94)90021-3
356:"Trapping Dinner in the Bay"
161:, the hepatopancreas of the
119:, which can be found in the
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219:topped with crab tomalley (
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415:Merriam-Webster Dictionary
231:(PCBs), dioxins, PFOA and
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282:perfluorooctane sulfonate
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44:
229:polychlorinated biphenyl
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30:Not to be confused with
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157:In Maryland and on the
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586:) to spiny lobster (
588:Panulirus stimpsoni
304:List of crab dishes
253:Also in July 2008,
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159:Delmarva Peninsula
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534:www.maine.gov/dep
476:Los Angeles Times
335:on August 4, 2004
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16:(Redirected from
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331:. Archived from
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299:Taba ng talangka
259:American lobster
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167:yellow mustard
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93:hepatopancreas
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561:(1): 57–64.
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506:. Retrieved
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480:. Retrieved
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452:. Retrieved
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419:the original
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208:Health risks
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61:ready to eat
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245:gonyautoxin
121:body cavity
625:Categories
508:2023-05-26
482:October 9,
454:October 9,
425:October 9,
411:"Tomalley"
395:October 9,
367:October 9,
339:October 9,
310:References
146:, lobster
142:. Lobster
113:arthropods
241:saxitoxin
163:blue crab
111:or other
82:kourayaki
80:Japanese
614:17011007
448:FDA News
288:See also
268:red tide
221:kanimiso
198:kanimiso
152:consommé
125:crab fat
101:pancreas
99:and the
89:Tomalley
39:Tomalley
18:Kanimiso
636:Seafood
593:Toxicon
575:9237337
554:Toxicon
233:mercury
200:("crab
105:lobster
103:) of a
91:is the
70:Seafood
612:
573:
294:Surimi
189:tumale
144:bisque
129:sauces
58:gejang
32:Tamale
530:(PDF)
329:MSNBC
217:Sushi
185:word
183:Carib
177:Names
148:stock
97:liver
610:PMID
590:)".
571:PMID
484:2010
456:2010
427:2010
397:2010
369:2010
341:2010
243:and
204:").
202:miso
136:pâté
109:crab
67:Type
602:doi
563:doi
140:roe
55:of
53:roe
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598:48
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517:^
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