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marron

 
Dictionary: mar·ron
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(măr'ən, mă-rôN') pronunciation
n.
See Spanish chestnut.

[French. See maroon2.]


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Food and Nutrition: marron glacé
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Home > Library > Food & Cooking > Food and Nutrition

Chestnuts preserved in syrup; semi-crystallized.

Food Lover's Companion: marron; marron glacé
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Home > Library > Food & Cooking > Food Lover's Companion

[ma-ROHN glah-SAY] Marron is French for "chestnut". Marrons glacés are chestnuts that have been preserved in a sweet syrup. They can be found in jars or cans in most supermarkets and are quite expensive. They're eaten as a confection, chopped and used to top desserts such as ice cream and mixed fruit or used to make desserts such as the rich mont blanc.

Wikipedia: Marron
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Cherax tenuimanus [1]

Conservation status
Scientific classification
Kingdom: Animalia
Phylum: Arthropoda
Subphylum: Crustacea
Class: Malacostraca
Order: Decapoda
Suborder: Pleocyemata
Infraorder: Astacidea
Family: Parastacidae
Genus: Cherax
Species: C. tenuimanus
Binomial name
Cherax tenuimanus
Smith, 1912
Marrons is also a culinary name for chestnuts, as in marron glacé.

Marron is a name given to large freshwater crayfish found in the south-west corner of Australia. The species have been identified as Margaret River (hairy) marron (Cherax tenuimanus) and smooth marron (Cherax cainii) [2][3], and this is being assessed [4].

The hairy marron occupies a narrow range within the southwestern biogeographical region of Margaret River. It is currently under threat from the wider ranged smooth marron which was introduced to its habitat.

Four grilled marron, ready to eat.

Marron make excellent eating, very similar in taste to lobster. Given that they are a freshwater species they are far less salty and provide an overall sweeter taste. Distinct from all other similar freshwater species is the fact that they do not burrow and do not take on as much waste into their flesh. 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. Total Australian production of farmed marron was 30 tons in 1996. In Western Australia, recreational fishing for marron is tightly controlled, with a limited season, permits required and minimum sizes.

Marron have been introduced to Kangaroo Island in South Australia, where they have been commercially farmed, and have established feral populations in local waterways.

References

  1. ^ Crandall (1996). Cherax tenuimanus. 2006 IUCN Red List of Threatened Species. IUCN 2006. Retrieved on 09 May 2006. Listed as Vulnerable (VU A1de v2.3)
  2. ^ Stephen J. Beatty, David L. Morgan & Howard S. Gill (2005). "Life history and reproductive biology of the gilgie, Cherax quinquecarinatus, a freshwater crayfish endemic to southwestern Australia" ([dead link]). Journal of Crustacean Biology 25 (2): 251–262. doi:10.1651/C-2518. http://wwwscieng.murdoch.edu.au/centres/fish/PAPERS/Gilgie%20biol%20paper%20Beatty%20et%20al.%202005.pdf. "Despite the conservation and ecological importance of the freshwater crayfish species of Western Australia (aside from that on the larger, recreationally and commercially important marron C. cainii (sensu Austin and Ryan, 2002) formerly known as C. tenuimanus), distribution, and occurrence in a wide range of habitats (where it is often locally abundant) have resulted in it being targeted by recreational fishers and forming an important component of the traditional diet of local Aboriginals". 
  3. ^ "Hairy marron (Cherax tenuimanus)". ARKive. http://www.arkive.org/species/GES/invertebrates_terrestrial_and_freshwater/Cherax_tenuimanus/more_info.html. Retrieved on 2007-03-06. "Range. The marron was split into two distinct species in 2002, when it was realised that some individuals were hairy (Cherax tenuimanus) and others were smooth (now known as the smooth marron, Cherax cainii). The newly-named hairy marron is endemic to the Margaret River in southwest Western Australia." 
  4. ^ Brett W. Molony, Brian Jones, Craig S. Lawrence & Vicki A. Gouteff (2006). "Cherax tenuimanus Smith, 1912 (Crustacea, Decapoda, Parastacidae): proposed conservation of usage of the specific name". Bulletin of Zoological Nomenclature 63 (4): Case 3267. http://www.iczn.org/BZNDec2006cases.html. 

marron is also a spanish word for brown

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Copyrights:

Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved.  Read more
Food and Nutrition. A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved.  Read more
Food Lover's Companion. Food Lover's Companion. Copyright © 2001 by Barron's Educational Series, Inc. All rights reserved.  Read more
Wikipedia. This article is licensed under the Creative Commons Attribution/Share-Alike License. It uses material from the Wikipedia article "Marron".  Read more