Why Would I Eat That?

March 28, 2018
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New to insect eating? Start with the easy stuff! Crickets (culinary speaking the same as grasshoppers) are light and crisp. They have a mild flavor, a little bland even. The insects are sun-dried or dry-roasted and sold whole or ground.

For lovers of crustaceans, the threshold for entomophagy is already lowered: crabs, crawfish (would that be why they call them mudbugs?), shrimp … crustaceans are in the same phylum as insects.

If not for yourself, how about for animals? As animal feed, the 2013 FAO report also indicates that “insectbased feed products could have a similar market to fishmeal and soy, which are presently the major components used in feed formulae for aquaculture and livestock.”

Considering my dog laps up dead, flattened bugs from the road if he gets a chance, and my cat used to gross me out catching and eating cockroaches, using insects in pet food to replace conventional meats is a no brainer.

Article from Edible Houston at http://ediblehouston.ediblecommunities.com/food-thought/why-would-i-eat
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