Marron

Found only in Western Australia, it’s no wonder marron are a local favourite. These yummy crustaceans look a lot like East Coast yabbies but have a larger body and strong meaty nippers. Because they live in cold freshwater, their flesh is clean, fresh and succulent. Taste-test a marron and you’ll see why they are so popular.

Don Hancey’s Cooking Tip
WA marron are best cooked and eaten in the simplest of manner. As a kid growing up in Western Australia’s fertile South West, I enjoyed many marron fishing adventures. I have vivid memories of the times when we would catch marron, boil them and simply peel off the shell, season with salt and white pepper and add them to a sandwich with white bread and plenty of butter. I would suggest cutting a marron in half, lightly cleaning the head and grilling on a barbecue with lashings of butter and a sprinkle of salt and white pepper.

Experiences
Marron have a very short recreational fishing season each year and are protected at all other times, so make sure you know the rules before fishing. There are a number of marron farms across the South West where you can fish year-round and pay for your catch, with some farms cooking your catch upon request. Recreational marroners can catch smooth marron in the dams and rivers in the south west.