Although in the west the thought of consuming a hard-shelled, venomous and sinister looking arachnid is regarded with apparent dismay, in many Asian countries Manchurian scorpions and their kin are readily consumed as a delicacy.
The Manchurian scorpion, Mesobuthus martensii, also known as the Chinese or Golden Chinese scorpion, is a small golden-yellow scorpion native to northern and eastern Asia. Open sandy habitats are its preferred home…
It’s long been observed scorpions are fluorescent under ultraviolet light. This is most observable under black lights, however, scorpions glow dimly under the moonlight as well. The fluorescence is a result of a chemical reaction which occurs in the hyaline layer of the scorpion’s outermost layer of exoskeleton; the cuticle.
The Manchurian scorpion is well known for glowing under ultraviolet light (also known as black light) making it a buzzing party snack. But the real feat is in how they harvest them. In order to harvest the Manchurian scorpions they wear a hat with a black light attached and look around at night for the glowing scorpion. After finding them they either shoo them into a basket or pick them up by the stinger. They are later rinsed and served on a kebab, roasted, cooked or stir fried.
Diet For a Changing Climate by Christy Mihaly and Sue Heavenrich is as fun as it is educational. The book shows how our choice in food not only affects our daily lives but that of the entire planet. It’s full of graphics, charts, recipes and more making it as much and experience as a good read. It’s written for all ages.
EntoMarket is introduced on page 95 through page 97 sharing room with a recipe for mealworm tacos. Christy and Sue do a great job telling the story of how Entosense got it’s start.