Question: What exactly is the ALIGI (aligue, alige) that lines crab shells?
donnamariaruth aligue is the crab’s roe
clickmomukhamo crab fat
BurntLumpia I believe it’s the actual fat of the crab. and it’s delicious!
gailT i thought aligue are the eggs. i don’t like to eat those. I just like the meat, and the sabaw. 😀
tasteduds Do you mean the orange part? I’m pretty sure it’s roe. Delicious, fatty cholesterol goodness.
scianlindo I believe its the fat,=P
So is aligue the fat or the eggs of a crab?
The confusion must come from the phrase taba ng talangka,
where taba literally means fat.
There is a difference in the texture of the firm orange-red material lining the inside rim of the crab shell and the stuff that overflows from the triangular “apron” on the bottom of the crab.
“Crab butter” is the white-yellow fat inside the back of the shell of a large crab.
“She-crab soup” is a South Carolina specialty that uses crab roe.
The hepatopancreas of a lobster is called tomalley and is colored green.
A crab’s hepatopancreas is more yellowish and is called either tomalley or “mustard.”
In Japanese, crab tomalley is “kani miso” (crab brain), aka crab guts or viscera.