Americans rush to catch ticks after tasting deep-fried cicada sushi

At a park in Washington, people flocked to catch ticks after tasting deep-fried cicada sushi prepared by the hands of Bun Lai, a chef who supports the sustainable food movement.

Chef Bun Lai prepares to make deep-fried cicada sushi at Fort Totten Park, Washington, USA. Photo: AFP Cooking cicadas is becoming fashionable in the US this summer, when billions of cicadas like Brood X have just emerged from the ground after 17 years of cyclical “hiding”. US authorities have warned curious people to think twice before eating this dish. On Twitter, the US Food and Drug Administration (FDA) warned: “Do not eat cicadas if you are allergic to seafood, because this insect is related to shrimp and shrimp. lobster”. The warning comes as people are sharing millions of recipes for ticks. At a park in Washington, people flocked to catch ticks after tasting deep-fried cicada sushi prepared by the hands of Bun Lai, a chef who supports the sustainable food movement. Cyclically, this year comes a time when billions of ticks have lived underground since 2004, when they were still larvae, swarm to the surface, molt, find a mate, lay eggs and die. The chirping sound of ticks is the male’s way of attracting females. Swarms of these fuzzy-winged red-eyed insects have appeared in US states such as Maryland, Pennsylvania, Virginia, Indiana and Tennessee. This year, the ticks appeared unevenly and later than usual due to cold weather conditions and heavy rain in some places. However, that does not reduce the love of enjoying dishes made from ticks.