What are rats called that are eaten? - briefly
«Edible rats» is the generic designation for rodents prepared as food. In culinary contexts they are also called «food rats».
What are rats called that are eaten? - in detail
The animals that are intentionally prepared as food are commonly described as edible rats. In culinary literature they appear under several regional designations:
- «cane rat» or «grasscutter» – Thryonomys swinderianus, widely hunted in West Africa for its large size and mild flavor.
- «ricefield rat» – Rattus argentiventer, prevalent in Southeast Asian wet‑rice agriculture, valued for its protein content.
- «field rat» – Rattus norvegicus or Rattus rattus captured in rural settings, featured in traditional dishes of China, Vietnam and the Philippines.
- «suri rat» – Mus musculus domesticus, used in some Central European folk cuisines, typically roasted or stewed.
These terms differentiate the species or habitats that make the animals suitable for consumption. Biological classification places most of them within the Muridae family, with body mass ranging from 150 g to over 1 kg, influencing cooking methods. Common preparations include grilling, braising, frying, and incorporation into soups or stews, often accompanied by spices that mask any gamey notes.
Legal status varies by jurisdiction. In many African nations, harvesting «cane rat» is regulated to prevent overexploitation, while in East Asian countries, commercial trade of wild «ricefield rat» may require permits to ensure food safety. Nutritional analyses consistently report high protein levels (approximately 20 % of fresh weight), essential amino acids, and modest fat content.
Cultural perception shapes terminology. In markets, vendors label the product with the local name rather than the generic English label, facilitating consumer recognition. Culinary texts therefore adopt the specific regional term when describing recipes or market practices.