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Moreton Bay Bug

Where Caught

Found
Found and caught

Map of Australia showing where Moreton Bay Bug are found and caught.

When Caught

Year round, with peak supply of Balmain bugs in January and February

Important Features

Wild/Farmed: Wild
Habitat: Saltwater
Recovery Rate: Flesh from tail: 30% of total weight., The head is bigger in larger bugs, resulting in a lower recovery rate.

Moreton Bay Bug Research

FRDC provides a comprehensive search of the latest research papers and images on Moreton Bay Bug

Remarks

The easiest method of differentiating the two main types of bugs is by looking at the location of the eyes. Moreton Bay bugs have their eyes set towards the edge of the head, while Balmain bugs have them set toward the middle of the head. The Moreton Bay bug is also a little thinner in the body than the Balmain bug. Females have a pore on the inside base of each third leg, males do not.

Imports

Nil

Common Size

8.5 to 11.5 cm

Overseas Names

J: uchiwaebimodoki; USA: flathead lobster

Alternatives

banana prawn,

Endeavour prawn,

king prawn, tiger prawn, freshwater crayfish, school prawn

Grading

Grading can vary by supplier and region. One grading system for Balmain bugs is presented below.

Moreton Bay Bug Thenus orientalis

Photograph by Gordon Yearsley

Nutrition Facts

per 100g of raw product

Kilojoules	na
Cholesterol	65 mg
Sodium	na
Total fat (oil)	0.5 g
Saturated fat	29% of total fat
Monounsaturated fat	23% of total fat
Polyunsaturated fat	48% of total fat
Omega-3, EPA	28 mg
Omega-3, DHA	34 mg
Omega-6, AA	43 mg

Data presented are for Moreton Bay bug.

Cooking Ideas

Bake	Boil	Deep Fry
Grill/barbecue	Poach	Raw
Roe	Roe & Milk	Salted
Shallow Fry	Smoke	Steam/microwave

Note: Cooking Ideas identified by dark bold text are relevant to this species

The meat of bugs, found only in the tail, has a medium-to-strong flavour. They can be bought as frozen meat or whole, to be eaten on their own as an entrп, or as part of a main dish.

They are best prepared by poaching, steaming, barbecuing or grilling. As bugs provide good presentation and marry well with other seafood, they are excellent for cold seafood platters served with a light lemon mayonnaise, aioli or dill vinaigrette.

When cut down the centre lengthways, bugs will grill and barbecue beautifully over a high heat. They are superb served on their own, with the above-mentioned dressings or pesto, or as a warm salad with fresh asparagus and parmesan. To prevent discolouration of the flesh, sprinkle with a little lemon or lime.

The flesh of the bug is an ideal, flavoursome filling for meats, such as an alternative in carpetbag steak or with veal, asparagus and hollandaise (the veal oscar). Bug meat is also an appetising additive to fish cakes served with sweet chilli coriander.

Flavour: Medium to Strong
Oiliness: Low
Moisture: Dry
Texture: Firm
Flesh Colour: Translucent when raw and white and opaque when cooked. The shell turns red when cooked.
Price: Bugs are medium- to high-priced crustaceans. They are higher priced in areas close to where they are caught because they are well known and popular.
Edibility: Flesh from the tail

Suggested Wines

A cold seafood platter of saltwater species, including bugs, demands a racy, dry and crisp wine to refresh the palate. Try a leaner style of young semillon sauvignon blanc blend.

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