Southwest Native · Freshwater Crayfish
Marron
Photo: Charles Haynes / Wikimedia Commons · CC BY-SA 2.0
Marron are native only to the rivers and dams of Western Australia's southwest, having evolved there in isolation for millions of years, and rank among the larger freshwater crayfish species in the world — now farmed elsewhere too, but still prized as a WA specialty.
Farmed in dams and rivers across WA's southwest, marron are boiled or grilled whole and split down the middle, the tail meat sweeter and firmer than saltwater crayfish. Southwest food festivals and farm-gate stalls around Pemberton and Margaret River sell them fresh, in season.
Why it's made this way: Marron evolved in isolation in the rivers of southwestern Australia over millions of years, making them genuinely endemic to the region, and their farming has grown into a boutique regional industry tightly tied to WA's southwest food identity.
More from Australia
🫚
Bundaberg Ginger Beer
Meat Pie
🥟
Chiko Roll
Sausage Sizzle ("Democracy Sausage")
🥟
Dim Sim
Melbourne Souvlaki
Meat Pie
🥟
Chiko Roll
Sausage Sizzle ("Democracy Sausage")
🥟
Dim Sim
Melbourne Souvlaki
Part of World of Street Food — 3248 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.