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Moreton Bay bug flesh prior to cooking. T. orientalis is known by a number of common names. The United Nations Food and Agriculture Organization prefers the name flathead lobster, while in Australia, it is more widely known as the Moreton Bay bug after Moreton Bay, Brisbane, Queensland. [3]
In Australia, a number of species are called "bugs" (for example, the Balmain bug and Moreton Bay bug), especially those in the genus Ibacus. [19]
In 1863, Swedish entomologist Carl Stål described the species as Oncoscelis sulciventris from a collection near Moreton Bay in Queensland. [4] [5] In 1957, English entomologists Dennis Leston and G.G.E. Scudder reclassified the bronze orange bug as Musgraveia sulciventris, due to reorganization of Oncoscelis and related genera. [6]
Thenus orientalis, the Moreton Bay bug or Bay lobster, a slipper lobster species found throughout the waters of Australia's north coast; Thunnus orientalis, the Pacific bluefin tuna, a fish species found in the Pacific Ocean; Timia orientalis, a picture-winged fly species; Tipula orientalis, a crane fly species in the genus Tipula
The flesh of I. peronii is sometimes reported as tasting of garlic, which makes the species less desirable than the Moreton Bay bug, Thenus orientalis, for cooking. [4] Only the tail contains edible meat. Small individuals yield 30% meat, while larger animals, which have proportionally smaller tails, have lower yields. [3]
Here are some tips to help keep the bug count in your home at bay, according to Ortho: Don’t leave gaps around doors and windows. Keep kitchen counters dry and clean.
The Moreton Bay bug (Thenus orientalis) is a species of slipper lobster found throughout the waters of Australia's north coast. The bug is a relatively expensive delicacy served in many restaurants in Queensland.
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