Fun fact: woodlice are terrestrial isopods, meaning they share a class (Malacostraca, the second-largest crustacean class after Insecta) with the decapods like crabs, shrimp, etc. Orders Isopoda and Decapoda are far away within the class, but they’re still in there!
Fun fact: woodlice are terrestrial isopods, meaning they share a class (Malacostraca, the second-largest crustacean class after Insecta) with the decapods like crabs, shrimp, etc. Orders Isopoda and Decapoda are far away within the class, but they’re still in there!
So are you saying we can eat woodlice like we eat crabs?
I mean I’ve read that the giant marine isopod Bathynomus giganteus is popular in Vietnam, so probably – although there’s probably a good reason beyond scarcity that it’s not a widely popular delicacy. I might be concerned about bioaccumulated heavy metals in terrestrial ones, they’d be highly inefficient to prepare, and I’ve never heard of any culture that eats them. But I’m sure it’d be doable. Just to what end, you know?
Fun fact: woodlice are terrestrial isopods, meaning they share a class (Malacostraca, the second-largest crustacean class after Insecta) with the decapods like crabs, shrimp, etc. Orders Isopoda and Decapoda are far away within the class, but they’re still in there!
Edit: Wait, fuck, is that one girls?
So are you saying we can eat woodlice like we eat crabs?
I mean I’ve read that the giant marine isopod Bathynomus giganteus is popular in Vietnam, so probably – although there’s probably a good reason beyond scarcity that it’s not a widely popular delicacy. I might be concerned about bioaccumulated heavy metals in terrestrial ones, they’d be highly inefficient to prepare, and I’ve never heard of any culture that eats them. But I’m sure it’d be doable. Just to what end, you know?
Hopefully in one end and out the other.