Whole Roasted Crickets | Chef Joseph Yoon

GRADING SYSTEM

Roasted Crickets

Whole roasted crickets have a nice umami flavor and a crunch that can be a great addition to many dishes.

• 60% protein by volume
• 26 mcg B12/ 100 grams (Beef has 1-2mcg/100grams)
• High in iron and calcium
• Low in fat
• All 9 essential amino acids
• Omega 6:3 ratio of 3:1
• Chitin Fibre – A source of Prebiotics – used as an antimicrobial gut agent

Package Size:
4 oz. (about 113 grams)
1/2 Pound (about 226 grams)
1 Pound (about 454 grams)
5 Pounds (about 2.27 kilos)

All insects are raised for human consumption.

Note: Orders of three pounds and above will be packaged in resealable zip-lock style bags.

How to use Roasted Crickets:

Roasted crickets offer a great crunch. Use them in any dish for a healthy boost and crunchy texture.

Crickets are a favorite among many Entomophagists because of their versatility. Roasted crickets can be added to tacos, stews, salads, casseroles, etc. For many, the change in taste is barely detectable.

Grind Them Up:

Roasted crickets can be used whole, chopped or ground like nuts. They offer a similar texture and subtle difference many enjoy.

Ground crickets have an interesting, almost crystalline, crunch.

Crickets are cleaned of wings, antennae and legs for better eating.