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Problem to plate: Could eating invasive species be a sustainability game changer?

Problem to plate: Could eating invasive species be a sustainability game changer?
Problem to plate: Could eating invasive species be a sustainability game changer?


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Reports show invasive species have cost North America $1.26 trillion in the last 60 years, crowding out native species and damaging agriculture production. Could the solution be to harvest these pesky plants and animals?

The U.S. Department of Agriculture’s National Invasive Species Information Center estimates invasive species cost Americans at least $26 billion a year due to their impact on local environments and economies. Species like the green crab along the North Atlantic Coast and copi — formerly known as Asian carp — in the Mississippi River can push out local species entirely, wreaking havoc on commercial fishery operations. 

While there are many costly solutions to the problem, another effort is being made to live with the animals by putting them on people’s dinner plates. The idea, known as invasivorism, refers to eating invasive species to help control their havoc-wreaking populations. 

Chefs worldwide have started looking to invasive species as sustainable, and even beneficial, ingredients. Still, the movement has struggled to gain traction in part due to consumer concerns over taste and environmental impact. 

Nonetheless, experts and environmentalists hope that there could be new markets for these invasive species in areas like pet food, which would provide both a sustainability benefit and potentially a new revenue stream for farms and fisheries. 

“We have a species that we can eat as much as we can and as much as we want, and the impact will only be positive,” said Mary Parks, founder of GreenCrab.org, a nonprofit dedicated to building culinary markets for green crabs.

Getting consumers on board

Green crabs have been a part of Spanish and Italian cuisine for centuries. Yet, outside the Mediterranean, the green crab has a different reputation. The small crustacean, known as “the cockroach of the sea,” is among the most destructive invasive species and has spread to nearly every continent.“The invasive crustacean eats native shellfish, outcompetes local crabs, and destroys vital seagrass habitats when foraging for food. 

While conservationists began trying to remove and dispose of them, others have a different idea: what they call “eating the problem.” 

“[Green crab] is a perfect substitute for she-crab stew, which is a popular southern Chesapeake recipe. They are absolutely delicious,” said Mary Parks, founder of GreenCrab.org, a nonprofit dedicated to building culinary markets for green crabs. “They taste super similar to blue crab soft shells, but just a little smaller and a little bit more delicate.”

With co-author Thanh Thái, Parks wrote a cookbook shining a light on the gourmet potential of rich green crab caviar, simple seafood broth, and many globally inspired recipes. Parks said she hopes green crab will be widely available in supermarkets, and desirable just like any other seafood, in future years.

However, there’s still some reluctance among consumers and retailers to treat invasive species as edible delicacies, given the perception of these species as pests, bottom-feeders, or generally undesirable.

Some creativity may be required to get consumers on board. In 2022, Illinois changed the name of the invasive Asian carp to the “copi,” hoping it would be more popular with consumers. 

The new name is a play on the word “copious,” which is exactly what these fish are. The Illinois government estimates 20 million to 50 million pounds of copi could be harvested from the Illinois River each year, with many millions more remaining.

But getting consumers to chow down on copi will take more than just a rebranding. For example, given its size and bone structure, it’s difficult to get a typical filet from copi. Those wishing to eat these fish would have to look to untraditional recipes, like fish cakes or dumplings.

Still, any effort to shift consumer perception could go a long way in invigorating culinary markets for invasive species.



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