Balmain Bug are caught primarily off the NSW coast and usually sold pre-cooked in retail shops. To remove meat from shells, either split Bug lengthwise or remove head, turn tail over and cut down either side of the tail using kitchen scissors, peel underside of tail back. The flesh is similar in flavour to Crab, has the meatiness of a Lobster and tenderness of a Prawn. | Sydney Fish Market
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