Marron.
A rare delicacy,
years in the making.
Raised in the freshwater of South West Western Australia, Bangadang Marron is prized for its natural sweetness, delicately firm flesh and clean, buttery finish. Its character belongs entirely to the place it comes from.
PHOTOGRAPHY / BANGADANG FARM
In freshwater,
time moves differently.
Marron take around three years to reach maturity. Their refined flavour is inseparable from the water, habitat and care that sustain them.
01 / THE INGREDIENT
A quieter
kind of
indulgence.
Native to the rivers and streams of South West Western Australia, marron are among the world's largest freshwater crayfish.
Less briny than saltwater lobster, the flavour is beautifully restrained: clean, naturally sweet and gently rich. The flesh is succulent yet finely textured, with a tender, buttery finish.
On the palate.
BANGADANG FARM / PRESTON RIVER, WESTERN AUSTRALIA
DONNYBROOK, WESTERN AUSTRALIAThe land,
before the
ingredient.
Set across 850 acres along the Preston River, Bangadang Farm sits within the ancient forests, fertile soils and freshwater landscapes of South West Western Australia.
Since 2017, the property has been progressively restored from cleared paddocks into a living landscape of renewed waterways, native vegetation, food forests and wildlife habitat.
Guided by regenerative and permaculture principles, its approach begins with a simple idea: care for the land, and the quality of what it produces will follow.
Three years.
Nothing
hurried.
Marron grow slowly. At Bangadang, every stage is considered to preserve their natural character and eating quality.
Raised with patience. Carefully managed freshwater dams support healthy habitats and stable growing conditions.
Handled with care. Gentle harvesting, attentive grading and prompt processing protect quality.
Preserved at its peak. Supplied whole and snap-frozen to retain sweetness and texture.
CARE AT EVERY STAGE
Best treated simply.
Marron's nuanced sweetness asks for a light hand. A little heat, a considered accompaniment, and space for the ingredient to speak.
Over charcoal.
Grilled gently; finished with cultured butter and yuzu.
Delicately poached.
Tender tails, a little warm butter, nothing more.
Lightly steamed.
Aged Shaoxing wine, young ginger and spring onion.
An ingredient worth
taking time over.
A rare taste
of place.
For availability, sizes, pricing and private or trade enquiries, speak with the SHIKI team.
Questions,
answered.
What is marron?
Marron is a large freshwater crayfish native to South West Western Australia, known for naturally sweet flesh, a delicate flavour and a firm yet tender texture.
How does it compare with lobster?
Compared with saltwater lobster, marron has a more delicate flavour and a less briny finish, with finely textured, gently firm flesh.
How is it supplied?
Bangadang Marron is supplied whole and snap-frozen. Please contact SHIKI for current sizes and availability.
How should I prepare and store it?
Keep frozen and follow the storage and use-by instructions on the packaging. Follow the product's preparation guidance and cook thoroughly before serving.