No, nor I want to. I know their meat actually tastes like other crustaceans. But I don't want to pretend it's just like crabmeat while ignoring crunchy chitin and organs.
I'm fine with lab grown meat as long as it matches (or exceeds) nutrients of real meat. P.s. and doesn't have foul texture
Not trying to convince of anything, just curious: why not organs?
Many traditional food contains or are made of it: fois gras, small fried fish, gizzard, tongue pâté, sausage casing...
A reason I ear often is it's disgusting or dirty. This trend contrasts with the diversity seen in other cultural areas like music, art, and sports. While resistance to change is understandable (neither do I like change), it’s puzzling why culinary exploration has narrowed.
Contradiction disclaimer: 6 month ago I stopped eating 99% of animal products I used to, consequently my vegetable intake got much much more diverse.
The vegan police will arrive at your doorstep shortly. Leave the house slowly with your hands up. They will remove all meat and respectfully bury it with appropriate rites.
In all seriousness though this is never going to happen. Bug protein is just a convenient way to explore a new food source. Especially for those who are currently experiencing malnutrition.
FYI: If you have ever eaten crab, lobster, or crayfish you have in fact already eaten bugs. These types of food used to be reserved for criminals and it was seen as cruel and unusual punishment to feed them to people in some states.