Marron are a highly prized freshwater crayfish from Western Australia, known for their sweet, delicate flavor and firm, moist texture.
 
Flavor & Texture
Sweet, delicate taste with low oiliness
Firm, moist flesh
Claw meat is especially sweet
Translucent when raw, white with orange tinges when cooked
 
Cooking & Preparation
Grilled: Brush with oil, season with salt and pepper, and grill shell-side down for 3 minutes until red. Flip and cook flesh-side for 1 minute. Finish with herb and garlic butter.
Boiled: Cook whole in salted water for a classic preparation.
Halved & Grilled: Split toward the tail for easy cooking and serving.
 
Serving Suggestions
Enjoy marron with a fresh green salad, crusty bread, and a drizzle of butter for a simple yet indulgent seafood experience.