Here at the Necro Nom-nom-nomicon we are all about being as authentic as possible in our recipes, and that includes the use of real insects in some of our more adventurous dishes.
While some of you have been enthusiastic about giving new things, including insects, a try, a few of you have been a little, ahem, reluctant. Which is why we’re going to take a few minutes today and talk about bugs and Entomophagy.
Let’s start with the big scary word first…Entomophagy.
Basically, in a nut-shell (or bug shell, if you will) it’s the practice of eating insects. Or, more specifically, the willful, intentional act of eating insects.
Why do I say willful and intentional? Because, whether or not you like it, you’re already eating bugs every day.
Bugs are everywhere…including your food. In fact, they’re so ubiquitous, that the FDA has actually included specific information in their handbooks for just how much “bug” can legally be in your food before a manufacturer has to tell you.
Feel like some spaghetti and want to throw in some canned mushrooms? Better be prepared for some maggots to join the party…around 20 in fact. That’s right, the FDA mandates that up to 20 maggots are allowed for every 100 grams of drained mushroom.
Feeling queasy yet?
Why not wash that spaghetti down with some fruit juice? Of course, for every 8-ounce cup of sweet pressed apple cider, you’re also getting about 5 fruit flies.
Want to switch to something a little less ‘juicy?’ That handful of raisins is legally allowed up to 35 fruit fly eggs for each 8-ounce box you slam. Yum.
But what about alcohol? Alcohol kills bugs, right?
You bet, but that doesn’t mean they don’t still make it into the can. For every 10 grams of hops processed into your favorite malty, alcoholic beverage (beer) the FDA legally allows 2,500 aphids to be included in that mix.
Let that sink in…
Now that I’ve gone and fully ruined your appetite (heh, heh, heh…I am a Devil after all), let’s talk about why this actually isn’t such a bad thing..and why bugs really should be on the menu.
First off, bugs are good for you.
They’re high in protein, packed full of healthy things like fiber, healthy fats, vitamins, and minerals. On top of that, pound for pound, they’re more environmentally friendly to produce than just about any other food source on the planet.
Bugs are also safer for us to consume than other sources of protein. Unlike meat which can be a carrier for diseases (like the H1N1 virus, salmonella, listeria, and the always terrifying mad cow disease), insects, when properly prepared and cooked, are a safe and easy alternative.
In many cultures around the world bugs are already a part of the daily diet and in some places, are a gourmet treat.
Witchetty grubs are a part of basic “bush tucker” in Australia.
Escamoles, or ant larvae, is a dish native to Central Mexico. So prized for their flavor, they’re called the caviar of the insect world.
And how could we possibly forget the French and Escargot?
All in all over 80% of humans on this planet don’t eat bugs just to survive…they enjoy it!
Really, when you think about it, the United States has some serious catching up to do in the eating insects game (FDA food allowances for insects aside).
Instead we turn eating insects into cheesy celebrity challenges and shock value reality shows.
Granted, those snails would probably taste a whole lot better with garlic and parsley…
But first, a very serious word of Warning:
If you are allergic to shrimp, or any type of shellfish, you will also be allergic to almost all hard-shelled and segmented insects. Why? Both insects and shellfish are classified as ‘arthropods’ – having an exoskeleton and segmented bodies. Any insect that has an outer shell is a part of this classification and should be treated as a potential allergen and you should NOT eat it.
Shellfish allergies are generally triggered by chitin, a substance which is also found in genetically similar insects including crickets, spiders, scorpions, millipedes, centipedes, cockroaches and meal worms, just to name a few.
While a very small amount of insect material does make it into our food, I have never heard of a person with a shellfish sensitivity reporting any allergic reactions to aphid tainted beer. However, the effects of larger amounts can trigger a response, which is why it’s better to be safe than sorry.
As much as I’d love the company in Hell, you dying of anaphylactic shock before your time as a result of any of my recipes is just going to mean three things:
- You’re dead.
- The Incoming Soul Processing team will have to do an Unexpected Arrival paperwork package on you, which I know they really really hate.
- You’re dead. Did I already say that one?
Of course, there’s a big difference between being allergic to eating insects and just refusing to eat them because you’re grossed out.
It’s simple to tackle the allergy issue…just don’t eat them.
In the event of an allergy, I’m totally cool with you making a substitution. (For the record, gnocchi is a great silkworm replacement.)
Tackling the grossed out part is a little tougher. It’s easy to get bad bugs. Really, really easy…and one horrible experience with a can of greasy, disgusting insects is a quick way to make ever trying them again a real challenge.
That’s why I make sure that I source my insects from reputable suppliers only…and that can be tough.
The first time I ate insects was in Thailand. I had a bag of fresh wok fried grasshoppers and grubs sprinkled with seasoned salt. They were hot, crispy, and delicious. Of course, I’d had a few (or more) pina coladas (don’t judge…they were amazing), so that might have helped, but regardless, my first taste was positive.
Coming back to the United States, I wanted to replicate that first experience. Online research led me to a number of posts from brave souls who had given canned and processed insects a try. Almost every post summed up the taste in the same way:
Undaunted, but certainly warned, I decided I’d give it my own try. I learned through their mistakes that the canned bugs were pretty much universally gross and that I’d have better luck with frozen.
(Side note: canned escargot is the rare exception to this rule. For some reason, snails survive canning really, really well. Who knew?! In fact, I use canned snails in my Escargo Going…going…gone post and they were fabulously tasty!)
I found a local grocer who sold both frozen black crickets and frozen silkworm pupae and purchased a few packs of each to try out.
The silkworms were the first I tried and I’ll be honest when I say they took a bit of work. Frozen insects are always a bit of a gamble and just like any food, fresh is always the best. If you decide to go the frozen route, I can’t recommend strongly enough making sure to choose a recipe which allows you to fry your bugs. Freezing takes some of the snap out of their shells, resulting in mushy blobs of…goo. Frying helps to put some of that snap back into them.
I also strongly suggest choosing a dish with lots of spice and flavor. A frozen and then thawed bug is much stronger tasting than a fresh bug and it’s easy for them to overwhelm a more delicate dish. That’s why I prefer my silkworms in things like my Cajun pasta and my Garlic Fungus caps.
Frozen crickets have a milder taste than the silkworms and both respond well to frying and are interchangeable in both the recipes I’ve listed above.
Now, if you really want versatile bugs with a mild flavor that work in a wide variety of dishes, I have to say my all time favorite go-to are the freeze dried variety.
There are a number of suppliers online where one can find freeze dried bugs, but my absolute favorite so far for both selection and quality is the Thailand Unique Company.
Before we go any further, let me get something out of the way. At this time I am in no way associate with Thailand Unique nor do I receive any sort of financial compensation for what I’m saying here.* I do have posts that are affiliate/associate related and you are free to read my full disclosure here.
Let’s get back to freeze dried edible bugs.
Freeze dried bugs are my favorite. Freeze drying maintains the physical integrity of the bugs, an aspect that is totally lost in canning and partially lost in freezing. It also ensures that the bugs remain ‘light’ in flavor, which makes adding them into dishes much easier. In fact, freeze dried crickets make AMAZING cricket brittle and who hasn’t seen those novelty boxes of chocolate dipped mealworms?
Hell, I even got some for Christmas…and they were delicious!
While I will be honest and say I have not yet tried the canned insects from Thailand Unique, I have ordered and eaten their freeze dried crickets and have been pleased with them. The crickets I use in my cricket brittle are from them and the results were fantastic.
Shh…don’t tell my friends but I gave a few of them cricket brittle in this year’s Christmas cookie exchange! So far…no complaints!
Ordering from Thailand Unique is easy, but be prepared for a bit of a wait as they really are in Thailand and anything they ship you will have to go through customs. It took almost exactly a month to get my order.
Shipping time aside, their prices are reasonable and the bugs I have ordered so far have all arrived in great condition and exceeded my expectations for taste and quality.
There are several other suppliers for edible bugs much closer to home including Hotlix. (Again, not associated with them nor sponsored…*)
Whereas Thailand Unique primarily sells bulk ‘naked’ (read: unseasoned) insects, Hotlix is focused more on pre-packaged and pre-flavored snack insects including their line of CRICK-ETTES® Snax.
If you are looking for an easy way to gently ‘break into’ eating insects, I would suggest starting with those.
Proof positive I practice what I preach. This is a photo of me with my niece. I ate the whole box of crickets and she supervised. Personally, I’m partial to the sour cream and onion version with the salt and vinegar flavor coming in a close second. I have not tried the bacon and cheese flavor…yet.
And of course, like I said before, the chocolate covered grasshoppers are damn good.
There are other suppliers you can turn to and a quick search on Amazon.com for edible bugs will bring up a large number of options. With those, I can only say read the reviews and make your decision based on what others who have gone before you have to say. Look for sellers who have large numbers of positive reviews and then actually read the reviews yourself. Then read the negative reviews as well and see what people didn’t like about the products.
Early on in my blog, I had the misfortune of ordering two very expensive bags of cricket flour that turned out to be revolting from a supplier on Amazon.com. While the supplier had a large number of positive reviews (which I read), they also had a number of negative reviews (which in my early ignorance I ignored.) The flour came, I opened the bag, and just about threw up.
The stench alone was enough to make me doubt the honesty of most of those positive reviews…but I was stubborn and pressed on.
I made a batch of Black Like My Soul Bread, substituting the cricket flour for regular flour.
The brown stuff is the cricket flour.
Huge mistake. It smelled so bad we had to bake with the windows open. The finished product was beautiful but the taste was enough to make us all sick.
So pretty…too bad it tasted like Jiminy’s butt…and that’s me censoring what I really thought it tasted like.
One of my dogs (the least finicky of the three) wouldn’t even eat a slice…and she eats poop…so that tells you how nasty this stuff was.
The entire loaf went into the trash and I went back online to see where I’d gone wrong. This time I read the negative reviews and there I saw people complaining about the same things I was struggling with; strong odor, horrible flavor…
Personally, I think throwing it in the trash was too good for this monstrosity. I shudder to think of the poor raccoon that probably stumbled across this toxic mess in the dump. In hindsight, I probably should have burned it.
It was at that moment that I realized that the majority of the seller’s positive reviews were fake (What?! Fake paid reviews on Amazon?!? I’m shocked!) and the real reviews were all down in the negative section.
Lesson learned I promised to never again buy from a supplier without first doing as much research as possible.
Speaking of lessons, another good one to learn is: high price doesn’t always mean high quality. That loaf of absolutely apocalyptic cricket bread was the single most expensive loaf of bread I have ever made/thrown out. Each bag of the flour was $15 and held only two cups of flour…and the recipe called for 4. Ouch!
Heed my advice…do your research!
Horrible experience aside, eating bugs can be a great way to work a new protein into your diet and also a great way to bring something truly unique to the table…literally. So the next time you’re looking for a crunchy snack and feel like trying something new, why not reach for edible bugs?
*If at any time Thailand Unique Company or Hotlix would like to sponsor me or a post, I would, of course, be incredibly honored and flattered. Hint, hint.
Like what you see? Want to see more? Help me keep making my disgusting creations by visiting my Patreon page.
*This post contains affiliate links. Read my full disclosure here.
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