Varona Fine Foods introduces fresh live marron to the international market.
Marron make excellent eating, very similar in taste to lobster.
Given that they are a freshwater species they are far less salty and provide an overall sweeter taste.The delicate flavour of the best kept secret of Australia’s South West region are now available for export.
Marron are the largest Fresh Water Crayfish native to West Australia’s South West region and are a featured dish in the finest restaurants across Australia. These tasty but relatively slow-growing crustacean take more than four years to mature to their legal consumption size.
Over recent decades, the total catch from the marron fisheries dropped from an estimated 100 tonnes to about 17 tonnes in 2002, because of environmental factors that had led to habitat loss, low rainfall, pressure from legal and illegal fishing, and a loss of access by fishers to some bodies in which marron live.
Now the fisherman have rebuilt their stocks and have an ample and continued supply for 9 months of the year – September to July.
With more meat per gram than the more common lobster, this sought after crustacean is creamy white in colour and offers limitless possibilities in your culinary options. Marron are considered a luxury product and are the subject of a developing aquaculture industry in Western Australia.
