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How to prepare cicadas for eating: Harvesting: The best time to collect cicadas is when they are in their teneral stage, shortly after they have molted and their exoskeletons are still soft and pale.Cleaning: Blanch the cicadas in boiling water for about a minute to clean them and remove any potential contaminants.Freezing: If not using immediately, freeze the blanched cicadas for later use.Cooking methods: Cicadas can be prepared in various ways, such as sautéing, deep-frying, or incorporating them into other dishes.Who should avoid eating cicadas? People with shellfish allergies: Cicadas are related to shellfish (like shrimp and lobster) and contain tropomyosin, a protein that can cause allergic reactions in individuals with shellfish allergies. Therefore, if you have a shellfish allergy, you should avoid eating cicadas.Pregnant and breastfeeding women and young children: Cicadas can accumulate mercury, and while the levels are generally low, it's best for these groups to limit their exposure to mercury due to potential developmental concerns.Individuals at risk for gout: Cicadas may trigger gout flare-ups, so if you have a history of gout, it's best to avoid them.People with a sensitivity to chitin: The crunchy exoskeleton of cicadas is made of chitin, which can sometimes cause digestive upset in some individuals.