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In Palawan and Aklan in the Philippines, the shipworm is called tamilok and is eaten as a delicacy there. It is prepared as kinilawâ€"that is, raw (cleaned) but marinaded with vinegar or lime juice, chopped chili peppers and onions, a process very similar to ceviche. The taste of the flesh has been compared to a wide variety of foods, from milk to oysters. --Wiki

Tamilok on its natural habitat- rotting mangrove trees. Photo by Rita W.

When I asked my local friend on what I should try in Palawan, without thinking twice he said, I should try “tamilok.” Almost everyone I met would ask, “Natikman mo na ba yung tamilok?” (Have you tried tamilok). Curious of what tamilok is I said to myself, “I have to taste that before I leave,” not knowing how it looked like.

Ala-Fear Factor Challenge
The night before my flight back to Manila, the owner of Balinsasayaw restaurant surprised me when she placed a platito of tamilok on our table alongside the garlic crabs and shrimps. She said, “Ubusin nyo yan ha” (Finish all of it). I sigh, what a quirky challenge! -- http://journeyingjames.com/

Shipworms are not worms at all, but rather a group of unusual saltwater clams with long, soft, naked bodies; they are marine bivalve molluscs in the family Teredinidae. They are notorious for boring into (and commonly eventually destroying) wood that is immersed in sea water, including such structures as wooden piers, docks and ships; they drill passages by means of a pair of very small shells borne at one end, with which they rasp their way through. Sometimes called "termites of the sea", they also are known by the common name "Teredo worms" or simply "teredo", from the Greek language "Ï,,ερηδων", via Latin. Eventually biologists adopted the common name Teredo as the name for the best-known genus. --Wiki

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