Australian Seafood Specalists
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Bugs

Characteristics

WILD/FARMED
Wild
FRESH/FROZEN
Frozen
PACKAGING
Plastic, Zip Lock
FLESH COLOUR
Translucent when raw and white and opaque when cooked. The shell turns red when cooked.
COOKING METHODS
Steam/Microwave, Poach, Shallow Fry, Grill/Barbecue
FLAVOUR
Mild
Strong
OILINESS
Low
High
MOISTURE
Dry
Moist
TEXTURE
Soft
Firm

Moreton Bay bugs can be purchased whole, as tails or meat.  They have a medium-to-strong flavour and can also be purchased either cooked or raw. They are best prepared by barbecuing, grilling or tossed through your favourite dish or salad. 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. When choosing wines to accompany a cold seafood a racy, dry and crisp wine is perfect to refresh the palate.

Sourced and/or adapted from:  Yearsley, G. K.; Onley, A. C.; Brown, F. K. Australian Seafood users manual: making the most of the world’s best (2000). Queensland Department of Primary Industries/Fisheries Research and Development Corporation.
 
Princess Charlotte Seafoods