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Everything about Marron totally explained

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) , and this is being assessed .
   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.
   Marron make excellent eating, very similar in taste to lobster. 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've been commercially farmed, and have established feral populations in local waterways. In South Australia it's illegal to return them to the water .

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