In Palawan and Aklan in the Philippines, the shipworm is called and is eaten as a delicacy. It is prepared as kinilaw—that is, raw (cleaned) but marinated with vinegar or lime juice, chopped chili peppers and onions, a process very similar to shrimp ceviche. Similarly, T. navalis can be found inside the dead and rotten trunk of mangroves in West Papua, Indonesia. To the locals, the Kamoro tribe, it is referred to as and is considered as a delicacy in daily meals. It can be eaten fresh and raw (cleaned) or cooked (cleaned and boiled) as well and usually marinated with lime juice and chili peppers. Since T. navalis are related to clams, mussels, and oysters, the taste of the flesh has been compared to a wide variety of foods, from milk to oysters. Similarly, the delicacy is harvested, sold, and eaten from those taken by local natives in the mangrove forests of West Papua and some part of Borneo Island, Indonesia, and the central coastal peninsular regions of Thailand near Ko Phra Thong.
In Palawan and Aklan in the Philippines, the shipworm is called and is eaten as a delicacy. It is prepared as kinilaw—that is, raw (cleaned) but marinated with vinegar or lime juice, chopped chili peppers and onions, a process very similar to shrimp ceviche. Similarly, T. navalis can be found inside the dead and rotten trunk of mangroves in West Papua, Indonesia. To the locals, the Kamoro tribe, it is referred to as and is considered as a delicacy in daily meals. It can be eaten fresh and raw (cleaned) or cooked (cleaned and boiled) as well and usually marinated with lime juice and chili peppers. Since T. navalis are related to clams, mussels, and oysters, the taste of the flesh has been compared to a wide variety of foods, from milk to oysters. Similarly, the delicacy is harvested, sold, and eaten from those taken by local natives in the mangrove forests of West Papua and some part of Borneo Island, Indonesia, and the central coastal peninsular regions of Thailand near Ko Phra Thong.