It is rich in protein, calcium and iodine and is said to be an aphrodisiac. Not nearly as awful as it looks, (long, slimy and grayish white) it tastes like a sweet, delicious raw oyster.
Gathering tamilok isn't all that easy. You have to chop your way through trunks and trunks of mangroves to get this delicacy. Embedded inside the trunk, you have to pull the tamilok (which grows up to several inches long) slowly and carefully. It actually has a pair of claws at one end of its body, which must be its only means of defense.
When in Palawan, you can try this exotic delicacy in Kinabuch Restobar in Puerto Princesa or when in Sabang (where the Underground River is) just ask the locals where to get some.
I think the name “Tamilok” did not came from what some people believed to have a came from – “tammy look!”. As a native of the province, I know that the name had been there since the people able to speak and eat the thing. In Papau New Guinea they call it “tambelo”. So the word could have a malayan-indonesian origin (just a guess).
Tamilok, known scientifically as Bachtronophorus thoracites, is a bivalve mollusk that belongs to teredinidae family.










