Where “Marron” Comes From
Marron is a large freshwater crayfish that is native to the south-west of Western Australia. It can grow to a very large size and is a prized food, often served grilled or in a seafood platter.
It’s a cousin of the yabby, which is found in the eastern states.
“We had grilled marron at the restaurant.”
How Aussies Actually Use It
You’ll hear it in Western Australian restaurants, farms and fishing talk.
In Real Life
Marron are one of Western Australia’s signature foods. They’re farmed in dams in the south-west and also caught wild in a short season. Cooks serve them grilled with butter, or in salads and curries. Because wild stocks are protected, fishing is strictly regulated, and seasons and limits change by year.
Quick Questions
What’s the difference between a marron and a yabby?
Marron are larger and come from Western Australia. Yabbies are smaller and found across the east.
Can you catch marron yourself?
Only with the right licence and in season. Check the current rules first.
Say It Like an Aussie
Say it: MAR-on.
In conversation:
- Marron is a Western Australian delicacy.
- They caught marron in the dam.
- Marron season opens in January.
Good to know: Marron fishing is regulated. Rules about licences, seasons and catch size apply, so check with the Western Australian fisheries authority.
See also: Yabby, Barramundi
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