What is the edible water rat called? - briefly
The edible water rat is the nutria (Myocastor coypus), also called the coypu. It is a large, semi‑aquatic rodent cultivated for its meat in several countries.
What is the edible water rat called? - in detail
The species most frequently identified as the edible water rat is the golden water rat, Hydromys chrysogaster. It inhabits lowland rivers, swamps and mangrove forests of northern Australia and southern New Guinea. Its body length ranges from 20 to 30 cm, with a tail of similar length, and it weighs 300–600 g. The animal possesses dense, water‑repellent fur, webbed hind feet and a flattened skull adapted for an aquatic lifestyle.
Human consumption of Hydromys chrysogaster is documented among Indigenous groups in Arnhem Land and coastal communities of New Guinea. The meat is harvested by trapping or night‑time netting, then boiled, roasted or smoked. Nutritional analyses indicate a protein content of about 20 % of fresh weight, with appreciable levels of omega‑3 fatty acids, iron and vitamin B12.
Key biological traits relevant to its use as food:
- Habitat: Freshwater streams, floodplains, coastal lagoons; prefers dense vegetation for cover.
- Diet: Primarily aquatic invertebrates, small fish, amphibians; occasional plant matter.
- Reproduction: Breeding peaks in the wet season; litters of 2–4 young after a gestation of 30 days.
- Population status: Classified as Least Concern by the IUCN, though local depletion occurs where hunting pressure is high.
Management recommendations for sustainable harvest:
- Limit capture to no more than 10 % of the estimated local population per season.
- Employ selective trapping methods to avoid by‑catch of non‑target species.
- Monitor population trends through annual surveys of riverine habitats.
These details clarify the common name, scientific classification, ecological role and culinary relevance of the edible water rat.