Taba ng talangka (Tagalog pronunciation: [tɐˈbaʔ nɐŋ tɐlɐŋˈkaʔ]), also known simply as aligi (Tagalog pronunciation: [alɪˈgɛ]; Spanish: arigue[1] o aligué), is a Filipino seafood paste derived from the roe and reddish or orange tomalley of river swimming crabs or Asian shore crabs (talangka).[2][3][4]

Taba ng talangka

Top: A spoonful of bottled taba ng talangka, Bottom: River crab aligue
Alternative names	crab paste, crab roe, taba ning talangka, pula, tabang talangka, aligi/alige, aligué/aliguí
Course	Condiment, ingredient
Place of origin	Philippines
Similar dishes	bagoong

Commercially sold variants of the condiment are sautéed in garlic, preserved in oil, and sold in glass jars.[5] In parts of Pampanga and Bulacan, a preparation of the dish called burong taba ng talangka (fermented crab roe) consist of fresh river crabs stored covered in salt as a method of preservation. This variant is served during mealtime and is immediately consumed due to its perishability once removed from the salting container.[6]

It can be served as an accompaniment to white rice, used as a condiment, or used as an ingredient in various seafood dishes. Most notably, it is used as an ingredient of a variant of sinangag (Filipino fried rice) known as inaliging sinangag.[7][8]

See also

• Bagoong
• Surimi
• Tomalley
• List of crab dishes

References