Cicadas: Good Enough to Eat?
David George Gordon
Author, Biologist, Entomological Epicurian
Friday, April 16, 2004; 2:00 p.m ET
For David George Gordon insects are the makings of haute cuisine and, in a few weeks, the Washington, D.C. metropolitan area is about to be flooded with enough product to feed hordes of entomological epicures. Gordon, a biologist and author of the "Eat-a-Bug Cookbook," says in a Friday Metro section story, Cicadas: The Other, Other White Meat, that cicadas about to emerge from a 17-year marinade in the soil of the Eastern United States should be considered a delicacy.
Gordon will be online Friday, April 16 at 2 p.m. ET, to discuss his book, bug cuisine and the finer points of his recipe for cicada-topped pizza.
Submit your questions and comments before or during today's discussion.
A trained biologist, Gordon is the author of 12 books on wildlife and wild places. He has been featured on National Public Radio, Discovery Channel's Wild Discovery Wired and Late Night with Conan O'Brien, Live with Regis and Kathie Lee and Barbara Walters' The View. He currently writes the "Daily Dose" column on OnHealth.com.
Editor's Note: washingtonpost.com moderators retain editorial control
over Live Online discussions and choose the most relevant questions for guests and hosts; guests and hosts can decline to answer questions.
Washington, D.C.:
At what of day do the cicadas emerge and molt, since the "soft shell" form is a bit more appealing. I'd like to try and collect some this year, and do a stir fry or tempura.
David George Gordon: Cicadas typically emerge early in the day. So set your alarm clock ad keep your eyes peeled. And yes, the softshells are the tastiest, worth waiting 17 years for a taste.
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Washington, D.C.:
I think you have to be sick and demented to eat insects. We are supposed to live in a civilized culture -- SO ACT CIVILIZED!
David George Gordon: Sick and demented? Tell that to the rest of the world’s cultures— in Mexico, South America, Australia, Asia and Africa— where people routinely eat bugs.
I bet you eat hotdogs. Now THAT’s sick!
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Washington, D.C.:
David,
Should the cicadas be cleaned or can they be eaten when you catch them. Also, how do you prepare them for freezing?
Looking forward to some crunchy May treats,
Ed
David George Gordon: I’m not a big fan of raw bugs. After all, I wrote a cookbook, not a foraging guide.
To freeze, lightly rinse your catch, towel ‘em dry, put in Ziploc baggies and toss into the freezer.
Don’t worry about them flying away. Newly emerged cicadas are flightless for several hours.
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Fairfax, Va.:
What made you eat the first bug? What was it and how old were you?
How did you become interested in writing a cookbook about bugs?
What is the worst bug you ever ate?
How do you get over the initial gag relex?
Lanier Middle School
Mrs. Williams' class
David George Gordon: I ate my first bug aout 10 years ago. I was attending a local insect fair sponsored by Seattle's premier bug club, The Scarabs (Yeah! Go team!). They were serving Chex party mix with oven-baked crickets. I liked it-- and started working on a recipe of my own.
The worse bug I ever ate? Probably the tomato hornworm caterpillar, which, while tasty, looks so alien to our eyes.
That gag reflex is all "mind over matter." Once you master that, you can close your eyes and pop one of those hornworms into your mouth!
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Maryland:
I'm a dedicated chowhound who was thrilled when I read this article... it opened up a possibility that I've never thought of before.
With today's weather, the article immediately brings one question to mind: is there a way I can cook them on the grill?
David George Gordon: Mmmmm! Throw another cicada on the barbie!
Seriously, though. You might try skewering the cicadas, using those small bamboo skewers they sell at most supermarkets.
If you’ve pre-frozen your cicadas (see my answer to an earlier question), you can defrost and marinate them in oil, lemon juice, a little honey and some mustard.
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washingtonpost.com:
Photo: Tomato Hornworm
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Washington, D.C.:
Is it safe to eat live cicadas?
David George Gordon: There's a risk of exposing yourself to parasites when eating any uncooked (or undercooked) animal flesh. I suspect that risk is fairly minimal with cicadas. But again-- that's why I wrote a cookbook, not a foraging guide.
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Washington, D.C.:
Hi David,
The article today's Post says that once a cicada molts, its "creamy white." Last year, I noticed cicadas emerging from the ground and took one into my house to watch it emerge. But, it seemed more green than "creamy white." Was that a different species than this upcoming brood, or are they all pretty much the same?
Can't attest to what it tasted like -- my dog jumped up and gobbled it down while I was admiring the event. He certainly seemed to like it, though.
David George Gordon: Stop-- you're both right. I'd say the newly emerged cicadas are greenish white. As they age, their body armor (orexoskeleton) cures, hardening and taking on a dark brown to black color.
"Bug appetit" to your dog!
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Arlington, Va.:
Just to put things in perspective... how many cicadas would I have to eat to equal the fullness of, say, eating another protein -- like a hamburger or a piece of chicken?
David George Gordon: Pound ofr pound, chicken and cicadas are equally protein rich. The catch, though, is that much of the cicada's protein is tied up in its body armor, which is indigestable by people. You could call it roughage, I suppose. So to answer your question, you'd probably need to eat a few dozen cicadas to get your money's worth, protein-wise.
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Washington, D.C.:
Please. I was an anthropology major, take it from me - everyone thinks their food taboos are "civilized," and that anyone who eats their particular taboo food is "uncivilized." Your revolted reaction to insect eating does not make you any better or more "civilized" than the Jew or Muslim who is nauseated by the idea of eating pork, or the Hindu who gets sick when offered a hamburger. (Actually, they all have more logic and "civilized" reason on their side than you do -- pigs and cows have much more ability to feel pain than insects do, and killing them therefore involves far more cruelty. Also, I do believe you're at far more risk of food-borne illness from pigs and cows than from cicadas, and cicadas are probably nutritionally better for you than pork or beef.)
David George Gordon: Well said! In fact, at least one insect-- the locust-- is considered kosher. Check it out. It's in Leviticus, , the book of the Bible in which dietary laws are first addressed.
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Colorado:
Are the cicades just an East Coast phenomena or is this emergence a national event?
David George Gordon: Alas, cicadas are not found west of the Rockies. But you can have lots of fun in Colorado this summer, catching and cooking grasshoppers!
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Arlington, Va.:
Can one overdose on cicadas, specifically can a dog? I have been warned that dogs love to eat these things and I am wondering how hard to try to stop them.
David George Gordon: Overdose? Not that I know of. However, you CAN overdose on honeybee larvae One study confirmed that these critters may contain 15 times the recommended daily allowance of vitamins A and D!
Taken over an extended period, 2 1/2 tablespoons of honeybee larvae can induce symptoms of vitamin D toxicity—which can include hardening of the soft tissues of the heart.
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Washington, D.C.:
I gagged twice while reading the article. The concept of eating these things is so disgusting to me (I was in high school here in 1987 and have been dreading this for 17 years -- I don't even want to touch one of those things, much less consider eating it.) Nonetheless, I liked the advertiser links at the end of the story: one to cicada netting and one to Crunch-n-Munch. Priceless.
David George Gordon: You gagged TWICE? That's a testimony to the power of Cameron Barr's writing.
Seriusly, man of us have very strong distrust of new foods. I bet you're one of those people who only eats cheese pizza.
Glad you found the links more tasteful.
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Washington, D.C.:
I know many cultures eat grubs. Are there any that one should avoid? Raw is not appealing, but toasted would not be any different than seeds or dried legumes.
David George Gordon: Surprisingly, the bugs that don’t taste good go out of their ways to tell us so. Lady bugs for instance. Their bright red bodies with black spots are a sign of warning to the rest the Animal Kingdom. In The Eat-a-Bug Cookbook, I toffer this advice to readers:
“Red, orange or yellow—forego this fellow. Black, green or brown – go ahead and toss him down.”
From my experiences, grubs are uniformly good eating.
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Springfield, Va.:
So the bug eating on the show "Fear Factor" is like a little side dish to you? That's pretty cool.
David George Gordon: I've been called twice by producers of Fear Factor, looking for new dishes to gross out their contestants.
Actually, though, Fear Factor and I are at crossed purposes. They want to gross out people with the bugs they serve. I want people to come back fror seconds.
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Washington, D.C.:
Regarding the writer from Colorado and your response about catching grasshoppers -- I remember years ago tasting my first chocolate covered grasshopper. Actually, it was quite good and reminded me of a Hershey's Crunch. The only thing was that the wings would get stuck between my teeth. However, that was a minor issue and easy to ignore since they were such a treat!
David George Gordon: Have you ever head of toothpicks?
There was a great line of novelty ffoods in the '50s and '60s, serving canned grasshoppers, fried caterpillars and such. Those were the good old days. You can still find canned bugs in Korea, Thailand and apan.
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Renton, Wash.:
I remember reading about Mia Farrow placing one of
Salvador Dali's collected butterflies on a crumpet when
she was visiting the artist for tea. Can you eat butterflies?
David George Gordon: No a lot of meat on a butterfly-- or on Mia Farrow back then!
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Lisbon, Portugal:
Where do you think the common Western idea that eating a bug/catterpillar is disgusting comes from? After all in other parts of the world people use insects as a part of the diet.
Recentely I've even seen on a documentary people in Africa using the caterpillar of the giant (Emperor?) moth as a source food.
David George Gordon: In our culture, there’s plenty of fear-mongering about insects. It helps to keep pest control operators in business. Obviously, not all cultures share that belief.
I think you are talking about the mopane worm—a delicacy in South Africa. These caterpillars are so popular that there are actually mopane worm bandits who go from village to village, robbing people of the year’s crop.
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Scarsdale, N.Y.:
Would persons who ingest alot of bugs need to worry about the cumulative effects of environmental pesticides on their nervous system?
David George Gordon: Good question. Yes, pesticides are an issue. I worry that we are unintentionally poisoning the plant.
That's why I always tell people to order crickets and mealworms from a reputable supplier, whose insects are reared commerically and sold as pet food or fishing bait.
If you are going to harvest from the wild, I recommend that you go far rom civilzation. The scorpions I use for my Scorpion Scaloppine dish are collected in the Sonoran Desert near Tucson.
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Northern Virginia:
I'm liking the idea of stir-frying them in a bit of butter and garlic. Sounds almost like escargot.
Can you recommend a wine?
David George Gordon: In general, the rules for seafood and wine parings apply. I prefer a crisp Chardonnay or a Sauvignon Blanc.
I suggest that you buy two bottles-- and drink one while you prepare your meal!
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Arlington, Va.:
Hi David, I'm writing from Z104 FM. I read a story on the air a week ago about the return of the cicada, mentioned that some folks use them in their cooking, sorta scoffed at the notion, and got flooded with calls from listeners telling me they've eaten cicadas before. Cicada stew, fried cicadas, cicada dip, sheesh! I want to know if you know of any local restaurants serving them up this season. I'd like to follow up for anyone who might be courageous enough to try them, but maybe lacking the culinary skills to prepare them. Thanks!
David George Gordon: Sorry, bit the only restaurant I know is on the West Coast-- Typhoon in Santa Monica, California. Their bill of fare includes stir-fried crickets and ants, scorpions on shrimp toast and my favorite, giant water bugs stuffed with pork.
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Ballston, Va.:
My father is on the Atkins low-carb diet. Would cicadas be an acceptable item for him?
David George Gordon: Most insectxs are good sources of protein (but read my caveat in an earlier reply). Dried grasshoppers are nearly three times as protein-rich as lean ground beef.
For the record: one cup of crickets- abou 200 individual insects-- contains 250 calorites and only 6 grams of fat. Crickets are also rich in calcium. So if you're looking to ward off Osteoporosis, EAT MORE CRICKETS.
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Washington, D.C.:
Hi,
During a trip to SE Asia, I witnessed some locals grilling plump yellowish worms in a banana leaf, any ideas what they are?
David George Gordon: Those were probably palm weevil grubs, not worms. They're considered a delicacy throughout Southeast Asia. I've never tried 'em-- because they're an agricultural pest (they eat palm trees), it's illegal to import them into the U.S.
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Washington, D.C.:
Please advise. I read the article in The Post this morning, and felt inspired to eat bugs. I ate a cockroach that I found crawling around the trash chute in my apartment, and my stomach hurts like hell. What do I do now? Ouch, it hurts bad.
David George Gordon: That's a pretty severe reaction to one small insect. Are you sure you haven't been eating some leftover chili?
As I mentioned earlier, I'm opposed to eating raw (uncooked) bugs. Remember that Air Force pilot who was shot down, years ago, in Bosnia and survived for a week on a diet of beetles? Even he had the good sense to cook the beetles with his Zippo lighter before eating them.
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Silver Spring, Md.:
As a little kid in Nigeria, I grew up eating some insects. In my culture, there are insects you can eat and there are other insects you were told NOT to touch or each.
What you eat and do not eat is a cultural issue. My culture permits me to eat cricket. But, eating frog is an abomination.
I am wondering if I have the guts to try eating this insect. I would probably throw up the first time.
David George Gordon: Think "mind over matter." And stay away from those frogs.
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Washington, D.C.:
I moved to this country 12 years ago and have never seen cicadas. I was told they get stuck in your hair, cover the ground that you can't walk without having to step on them and make huge noise. Is it all true? Are they harmful to trees? I have a pretty cherry tree on my front yard. How long the cicada season last? And finally, which states are affected?
I ate a worm in Amazon jungles served by an Indian family...
David George Gordon: Yup, it's true. Sigh. I wish I could be there. Sounds better than Disneyland.
Yes, cicadas are sucking insects-- so they could drink the sap from your cherry tree. Be on the lookout and you can probably shoo most of them away.
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Anonymous:
Do you eat the skeletons?
David George Gordon: IThe skeleton of an insect is on the outside. So it's hard not to eat the skeleton. If you don't like the crunch, you can discretely transfer the "leftovers" to a napkin, then onto your plate. Miss Manners would approve of that!
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Arlington, Va.:
I lived in Cincinnati during the last Brood X hatching, and a local pizza chain (Snappy Tomato Pizza) offered Snappy Cicada Pizza. I don't know of anyone who actually ordered it, though.
David George Gordon: I 've a recipe for "Piz-zz-zz-za" in my Eat-a-Bug Cookbook. So now you can try it yourself.
Bug appetit!
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Washington, D.C.:
Memories of dodging these critters during seventh grade gym class is coming back to me! Yikes.
David George Gordon: I share your pain. As a 12-year-old in Chicago, I participated in a Boy Scout outing that was terminated because of the cicada's' sudden emergence.
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Chicago, Ill.:
When we lived in Mexico, my husband loved
eating bugs. So now that he's on Atkins, are bugs
Atkins-approved?
David George Gordon: Check my earlier replies. Yes, insects are quite protein-rich. And say "hi" to your bug-eating husband for me.
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Washington, D.C.:
What do the bugs taste like? I imagine it to be very disgusting.
David George Gordon: You're free to imagine what you will. But many insects are quite tasty. Crickets, for instance, taste like shrimp. Scorpions have a crab-like flavor.
What's so glamorous about eating a dead bird? Or gnawing on the shoulder of a cow? It's all relative, isn't it?
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Rockville, Md.:
With regards to eating cicadas, is it safe? Are there any ill effects, such as catching any disease the insects could carry that might be transmitted to humans by eating them? Are they high in protein? What are the nutritional components to cicadas? Thanks.
David George Gordon: No ill effects that I know of. Sorry, but I do';t think anyone's done a nutritional analysis of cicadas.
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OK, I'm game:
Really enjoyed Cameron Barr's story and appreciated your insight into bug-eating. You make eating bugs -- can I say it? -- tasty.
But can you tell me how to catch the little suckers? They look a bit intimidating to me.
David George Gordon: Thanks for the kind words. You should catch one of my cooking demos sometime.
Hand-picking is the best way to catch newly emerged cicadas. Look for them on the branches and trunks of deciduous trees.
If you're afraid to handle the bugs (and many people are), purchase a small dipnet from a tropical fish store or pet supplier.
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Silver Spring, Md.:
I've always enjoyed sultry late summer evenings with the sound of cicadas. But how many of these critters will we be seeing -- compared to normal years??
Thank you!
David George Gordon: Zillions. Get out yopur earplugs.
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Harrisburg, Pa.:
If I were to boil cicadas and mush them together to make a sandwich, about how many cicadas would I need for a normal, average sized sandwich?
David George Gordon: Hey, let's have lunch together! I'll be appearing at the Whitaker Center in Harrisburg next weekend.
My guess: about a dozen cicadas.
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Washington, D.C.:
Gross. Gross gross gross gross gross. Yuck.
David George Gordon: Thank you for sharing, as they say in Califfornia.
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David George Gordon: And thank YOU for giving me this opportunity to informa nd entertain (I hope).
DGG
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