The Marron: Margaret River (hairy) marron (Cherax tenuimanus) and smooth marron (Cherax cainii). They are another blue crayfish only this one comes from South Western Australia. The smooth variety seems to be the one of choice for aquaculture.

Marron make excellent eating, very similar in taste to lobster. Since they are a freshwater species they are far less salty making for an overall sweeter taste.

Unlike some other similar freshwater species (except for the Red Claw, that they do not burrow which makes them an excellent choice for tank rearing. Also, they do not suffer from terminal growth, as do most other shellfish, resulting in the fact that even very large and old specimens maintain excellent eating texture quality.

They can be prepared in a variety of ways, such as boiling or grilling, and again similarly to lobster, the shells will turn a bright red colour when cooked. Marron are considered a luxury product and are the subject of a developing aquaculture industry in Western Australia and in other Australian states. It florishes best between 53 to 72 degrees F. and can reach lenghts of up to 16 inches so yes I would say there would be plenty of meat there for a good meal.