Facts About Marron
Marron encompass two types of crayfish native to Western Australia: the critically endangered Cherax tenuimanus and the more common Cherax cainii. While these species were once believed to be identical, scientists now recognize their distinct identities. Marron are esteemed as a gourmet delicacy, prompting their cultivation not only in Western Australia but also throughout other regions of the country.
In 1996, Australian farms produced approximately 30 tons of marron. Recreational fishing for marron in Western Australia is stringently regulated, featuring a brief fishing season, mandatory permits, and size limits to ensure the practice remains sustainable.
Interestingly, marron have also been introduced to Kangaroo Island in South Australia for commercial farming purposes. They have even established wild populations in some of the local waterways there.