Freshwater yabbies are becoming such a sought-after delicacy in Australian restaurants that a CSIRO geneticist has bred a super-yabby with a meatier tail nearly three times the normal size. Chefs say yabbies—which can be barbecued, steamed, grilled and pan-fried — have more going for them on the dinner table than lobsters. They are also ideal for soups and bisques.
And, as a health alternative, yabbies grow in a pollution-free environment, have almost no fat or cholesterol and are rich in vitamins. Yabbies are also more affordable than lobster at around $35 a kilogram live in some Sydney restaurants. Dr Ian Purvis, of CSIRO’s livestock industries division at Armidale, has worked on the super-yabby program for more than four years and has now provided breeding stock in a controlled issue to a number of selected commercial growers. He said the genetic changes made by his team had resulted in a yabby that not only had a bigger tail but also grew 40 per cent faster than normal. Sunday Telegraph (Sydney), January 13.
