Dead scorpion kept its sting

By ELIZABETH BINNING

A dead scorpion found on the floor of a Hamilton hotel sparked a week-long biosecurity investigation, until authorities discovered the dangerous arachnid was merely a culinary delight.

A cleaner at the Novotel Tainui Hotel got the fright of her life when she discovered a dead scorpion in the room she was about to clean.

Concerned hotel staff alerted the Ministry of Agriculture and Forestry, which launched an investigation.

This week MAF said the discovery of the scorpion was not an environmental disaster, but probably came from nearby Iguana restaurant, where the arachnids were being served up as part of the Monteith's Wild Food Challenge.

Iguana manager/owner Jason MacKlow said the scorpions, which are bred in Mexico for human consumption, and are imported preserved, had been hugely popular during the festival.

"It was the most bizarre food that we could come up with.

"People are really, really intrigued but a lot of people don't believe that they are real."

For the wild food challenge, Iguana had the scorpions served in a dish that included flame-charred rabbit, duck liver, boar-belly, venison bangers and huhu grubs.

They are also popular in bars where they are served in vodka, similar to worms in tequila.

Auckland-based scorpion importer Lance Swain said demand for the arachnids, which come complete with their stinging tails and venomous veins, had grown steadily during the past year.

But so had concerns about the arachnids, which are not normally found in New Zealand, being served in food and drinks.

MAF said the scorpions - which taste similar to prawns - are harmless and legally imported.

About 1400 species of scorpion exist around the world, living in warm and dry tropical areas.

They are usually brown and range from about 2.5 to 20cm (about 1in to 8in) long.

After capturing a victim with its claws, the scorpion inflicts a disabling sting with its tail.

In most species the sting is painful, but not fatal, to humans.