I'd like to introduce you to Marron

[Glass]

http://www.truebluemarron.com.au/images/img05.jpghttp://www.google.com.au/imgres?q=blue+marron+picture&hl=en&client=firefox-a&hs=LfH&sa=X&rls=org.mozilla:en-GB:official&biw=1280&bih=642&tbm=isch&prmd=imvns&tbnid=YSi1Qpk6v2XzNM:&imgrefurl=http://www.truebluemarron.com.au/&docid=_thuNvPBaQoLJM&imgurl=http://www.truebluemarron.com.au/images/img05.jpg&w=607&h=246&ei=iDUMT9q8M6HNmQXpkpT7BQ&zoom=1&iact=rc&dur=121&sig=108978421410923467963&page=1&tbnh=78&tbnw=193&start=0&ndsp=15&ved=1t:429,r:0,s:0&tx=122&ty=58


Marron is a name given to two closely related species of crayfish (http://en.wikipedia.org/wiki/Crayfish) in Western Australia (http://en.wikipedia.org/wiki/Western_Australia). Formerly considered a single species, it is now thought to comprise two species, the critically endangered Cherax tenuimanus (http://en.wikipedia.org/wiki/Cherax_tenuimanus), and the species which is outcompeting it, Cherax cainii (http://en.wikipedia.org/w/index.php?title=Cherax_cainii&action=edit&redlink=1).[1] (http://en.wikipedia.org/wiki/Marron#cite_note-0)[2] (http://en.wikipedia.org/wiki/Marron#cite_note-1)
http://upload.wikimedia.org/wikipedia/en/thumb/8/82/Cooked_Marron_KI_2008.JPG/220px-Cooked_Marron_KI_2008.JPG (http://en.wikipedia.org/wiki/File:Cooked_Marron_KI_2008.JPG) http://bits.wikimedia.org/skins-1.18/common/images/magnify-clip.png (http://en.wikipedia.org/wiki/File:Cooked_Marron_KI_2008.JPG)
Two grilled marron, ready to eat.

Marron make excellent eating, very similar in taste to lobster (http://en.wikipedia.org/wiki/Lobster). Given that they are a freshwater species, they are far less salty and provide an overall sweeter taste. Distinct from all other similar freshwater species is the fact that they do not burrow and do not take on as much waste into their flesh.

Also, they do not suffer from terminal growth, as do most other shellfish, so even very large and old specimens maintain excellent eating texture quality. They can be prepared in a variety of ways, such as boiling or grilling, and again similarly to lobster, the shells will turn a bright red colour when cooked.

Marron are considered a luxury product and are the subject of a developing aquaculture industry in Western Australia (http://en.wikipedia.org/wiki/Western_Australia) and other Australian states. Total Australian production of farmed marron was 30 tons (http://en.wikipedia.org/wiki/Ton) in 1996. In Western Australia, recreational fishing for marron is tightly controlled, with a limited season, permits are required and minimum sizes are enforced.

Marron have been introduced to Kangaroo Island (http://en.wikipedia.org/wiki/Kangaroo_Island) in South Australia (http://en.wikipedia.org/wiki/South_Australia), where they have been commercially farmed, and have established feral populations in local waterways.
A wiki (http://en.wikipedia.org/wiki/Marron)

There is nothing to be said about these, how they taste, texture that can express what they are truly like to eat. Put them on your to do list. Have you tried morton bay bugs? There's two for the list then.

[palani]

There is nothing to be said about these, how they taste, texture that can express what they are truly like to eat. Put them on your to do list. Have you tried morton bay bugs? There's two for the list then.

Do they go well with Vegemite?

I never developed a taste for mudbugs (crawdads) but do like mangrove oysters when they can be found (not frequent).

[DMac]

I never even heard of Marron - but you can bet it's now on my list of "interesting foods I want to try" list :D

[JohnQPublic]

A couple of those bugs, a roo steak, and a glass of sparkling Shiraz, mate!

[Glass]

I never developed a taste for mudbugs (crawdads) but do like mangrove oysters when they can be found (not frequent).
If the water is clear the meat is white and sweet. There is a lot of aquaculture of marron going on. Its fresh water. The big problem with marron is that they tend to go walk about. They will basically get up and go cross country.

I've never been a huge fan of stuff from the mangrove. Up north we have the mud crab (http://en.wikipedia.org/wiki/Scylla_serrata). They can be very big crabs. One big claw and a smaller one. Lots a meat but a bit muddy...funny that.

Morton bay bugs are flathead lobsters (http://en.wikipedia.org/wiki/Thenus_orientalis). They come from such pristine waters the flavour is amazing

[Silver Rocket Bitches!]

Nothin like a tasty crustacean. Makin me hungry!

[Ponce]

Only a morron would recommend a critically endangered Marron.

[Neuro]

Tastes delicious boiled for ten minutes in salty water with mature dill twigs (with flowers and seeds). Tastes marvelous after cooling in the salty water, together with Bavarian beer, ice cold Vodka, crisp bread and a well matured cheese!

Traditional Swedish food for crayfish parties in August! My mouth waters when I think about it!

[JJ.G0ldD0t]

Is that a challenge?
http://eater.com/uploads/andrew-zimmern-not-a-cannibal-260.jpg

I'm all over it!

[Glass]

Only a morron would recommend a critically endangered Marron.


There is a lot of aquaculture of marron going on.

They farm them in the south west of Australia and have a tightly controlled open fishing season. There are two main specie and one is (possibly) endangered the other is not. People have them in their fish tanks at home. You can raise them in an aquaponics system as well. I think you need to companion them with something like a perch or bream type of fish. Separate tanks of course.

[Neuro]

This poster was probably the main reason why Sweden didn't have Alcohol prohibition. There was a referendum in early 30's and the No side to prohibition won w. a small margin.

It says "NO, crayfish demands these drinks!"

http://www.renqvist.se/images/albert1.jpg