Hands off the tomalley, people!

This week the FDA issued an advisory against the consumption of Maine Lobster tomalley due to dangerous levels of toxins that could lead to Paralytic Shellfish Poisoning (PSP).

For clarity, tomalley is the "icky green stuff" in the body cavity of the lobster that acts as the liver and pancreas. Mmmm...

For further clarity, I don't know about you, but the liver of a bottom-feeding crustacean is not at the top of my list of things to eat in the first place. Just think about how your liver felt after a long night of drinking in college and then think about a lobster digesting a nice meal of dead fish and boat fuel before ending up on your plate. Alas, I digress.

The culprit responsible for hindering the consumption of green gooey (questionable) goodness? Likely the result of the summertime gift that keeps on giving, the red tide. Most shellfish and crustaceans store PSP toxins for 6 weeks following a red tide, however some can store it for 2 years.

Just so you know, Paralytic Shellfish Poisoning is no laughing matter. According to the FDA, "Symptoms of PSP include tingling and/or numbness of the mouth, face or neck; muscle weakness; headache; and nausea. In extreme cases, when large amounts of the toxin are consumed, these symptoms can lead to respiratory failure and death. Symptoms usually occur within two hours of exposure to the toxin. Anyone experiencing these symptoms should seek medical attention."

While a lobster's tomalley may be seething with toxins, luckily, the meet remains unaffected, so don that plastic bib and dig in!

Fabulous Feasting,
The Diva.

Fish that fly...and are quite tasty too!

Fresh off the plane from my vacation in Barbados, it's time to talk about the wonder that is Flying Fish. No, they don't really fly, but they swim at speeds up to 30 mph and can travel over 100 yards when they break the surface of the ocean! The fish use their tails to propel themselves out of the water, typically to outrun predators like swordfish, tunas, and other big fish. A pair came in close to shore one day and it was crazy to see them whipping around near the beach. They are said to launch themselves right into the fisherman's boats!

Fun to watch and equally as fun to eat, flying fish are native to Barbados and are usually steamed, grilled up or battered and deep fried. It's a white fish and doesn't have your typical fishy taste, so you non-fish eaters out there can be brave and try some! My favorite is battered and freid and in a sandwich with some spicy jerk mayo, lettuce and tomato. The Friday night fish fry at Oistin's is definitely the place to go for freshly caught and fried flying fish on the island, and you won't be disappointed in the food....or the party!

Here's a quick and easy recipe for Bajan style fried flying fish:

Ingredients:
8 flying fish fillets
1 small onion
1 small green pepper, chopped
1 blade chives, chopped
thyme
parsley
salt and pepper
few drops of lime juice
1 egg, beaten
breadcrumbs
oil for frying
2 limes wedged

Preparation:
Mix the seasoning ingredients and spread over the meaty side of the fish. Leave for about 1 hour. Dip the fish into the beaten egg and then into the breadcrumbs. Fry gently in a little oil for about 10 minutes. Serve with wedged of lime. Serves 4-6.

Fabulous Feasting,
The Diva.