I looked around online and have seen comparisons to nuts and also to citrus. Which makes sense to some degree; in Australia they had these really green ants that you could just straight up eat and they said it tasted almost exactly like lemon (though I was not brave enough to test it myself). They made tea out of them as well, apparently, and also have a very distinct lemon flavor. Online people have said there are a few other species with some faintly citrus-y tastes but I haven’t looked particularly hard.
I think it’s very difficult to tell exactly what they taste like if you like, cooked them, because a lot of what you’re going to be tasting is the chitin or the exoskeleton, which would probably be shucked off if they were the size of, say, a cow or something. It’s probably bland because, again, just chitin/exoskeleton. Whatever’s underneath is also probably toasted so thoroughly that whatever is actually there won’t taste like much at all.
I think if you skinned something and THEN cooked it and ate it, you might have a better general idea, but I’m going to run with the assumption that certain species taste vaguely citrus-y but that the texture would be most of what would turn people off. I’m thinking crab meat but with a little bit more fluid and no saltiness.
Still rooting for the ant blood conversion. They should all relaly have the same blood type as Mi-go’s and ant larvae, cuz, well, that’s what kind of blood they have. Not sure about the color but grey seems as good as anything else.