Tasting butterflies

[John Acorn]

Butterfolk,

I almost hate to admit it, but here are my comments.  For me, it was
interesting to learn that not all of the antipredator toxins in a butterfly
are in its body.  I'll admit, I don't feel like eating the squishy parts. 
However, I'm not above eating a wing or two.  So, a few years back, I
started sampling the wings of butterflies that, for example, were
accidentally killed by the rim of my net.  The only species I tried that was
truly revulsive was the Mustard White (Pieris oleracea).  It's wings taste
the way a pentatomid stink bug smells.  The Cabbage White (P. rapae) has
none of this taste, in my experience, probably a consequence of its
cultivated foodplants here in Edmonton.  Most butterfly wings that I can
remember (P. rapae, Speyeria sp., Cercyonis pegala) taste a bit like oily
rice paper (not that I've ever tasted oily rice paper-- but at the time
that's the image that came to mind).  I do hope that this helps.

John Acorn

 
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