CANE TOADS could soon be served up on Australian dinner plates in a move to cash-in on the feral pests, according to The Daily Telegraph.
The ugly critters could be added to restaurant menus across the country, with toad cakes, fried toad and garlic toad legs just some of the dishes being thought up.
Southern Cross University Professor Philip Hayward — who has eaten frog in Vietnam and Indonesia — is the brains behind the idea, outlining the economic and health benefits of a regulated toad industry in Australia in his latest research paper.
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Prof Hayward said the toads were “relatively cheap to gather”, and “rich in protein and high in Omega 3”.
The Northern Territory has already adopted “toad’s legs” on some menus, with the dish carefully prepared to extract any toxins.
The Cane Toad was first introduced in Australia in 1935 to control the native cane beetle. But a colony of 102 toads transported from Hawaii quickly turned into hundreds, thousands, tens-of-thousands, hundreds-of-thousands, millions, and tens-of-millions.
Today, more than 200 million are thought to be spread across Queensland, NSW and the Northern Territory.
Prof Hayward is set to present his idea at the SCU Regional Food Cultures and Networks Conference to be held in Byron Bay from November 16-18.
Read more on this story at The Daily Telegraph.