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Top 10 invasive species you can eat
From lionfish to rabbits, we've got recipes to help eat our way out of the invasive species problem.
Wed, Jan 12 2011 at 12:55 PM
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Photo: Nick Harris/Flickr
Last week I told you about invasivores, people who eat invasive species for the express purpose of controlling the species so they don't devastate ecoystems. A representative from Roger Williams University contacted me and told me they had done research on eating invasive species and had come up with a list of invasive species that can be eaten. I thought it would be interesting to share the list with you. I’ve also tracked down recipes for them.
- Lionfish. Lionfish Romesco Stew was featured in The Washington Post last summer. It was also called the sustainable “it” seafood that conservationists say more people should begin eating.
- Asian carp. The Bowfishing Association of Illinois has a recipe for Smoked Asian Carp that can be prepared two ways — savory or sweet. You’ll have to scroll half way down the page to find the specific recipes.
- Brassica rapa (aka turnip mustard or field mustard). The Selfsufficientish blog has information about this invasive plant species and a recipe for Simple Mashed Turnips.
- American cannonball jellyfish. Apparently eating jellyfish is common in Asia. (I didn’t know they were edible.) The Georgia Department of Natural Resources has some instructions on how to prepare jellyfish to be added to salad or served alongside vegetables.
- Kudzu. I found several suggestions for kudzu on Grandpappy’s Basic Recipes. Both the leaves and the blossoms can be used to create teas, salads and even wine.
- Bullfrog. In France, frog legs are considered a treat. I’m not so sure I’d want to give them a try, but garlic makes everything better so maybe this recipe for Garlic Frogs Legs from Food.com might make them seem more palatable.
- Feral pigs/wild boar. If you’re a skilled hunter and want to help thin out the invasive pig and boar population, you might as well make a meal out of your kill, right? Texas Gourmet has a recipe for Sugar Cured Feral Hog that is cooked in a BBQ pit.
- European green crab. Green crabs can be used in most crab recipes, although they are smaller than many crabs so getting enough meat can be time-consuming. Try Green Crab Enchiladas from Big Oven or Green Crab Soup from Epicurious.
- Rusty crayfish. The only time I’ve ever eaten crayfish (also called crawfish) was in New Orleans in an etouffee. I’d try Emeril’s Crawfish Etouffee recipe if you’ve got an overabundance of rusty crayfish you’re looking to cook up and eat.
- Rabbit. I’ve eaten rabbit in restaurants. It’s got one of those “tastes like chicken” flavors but a bit gamier. The one time it was served on the bone, I could clearly see the shape of the little rabbit leg, and it kind of ruined the dish for me. So, I suggest if you don’t want to think about eating rabbit while you are eating it, go boneless. Try this Hassenpfeffer (rabbit stew) recipe from allrecipes.com.
Have you ever eaten any of these invasive species? I’d love to know how it was prepared and what you thought of it.
Also on MNN: Endangered species that are still on the menu
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How can frogs be an invasive creature and have a limit of how many you can take. I love fried frog legs but you can't catch enough at one time to make it worth your while eating them.
Come to co. no limit here and we have plenty to go around
I have tried fried frog legs and they are very good. The taste is pretty unique but the look and texture is like chicken.
All wild game and even "free range" meat should be cooked til well done. What about sausage from the big hogs? Anyone tried it?
Ive made sausage from many hogs. I dont know why the larger one dont taste well, but they dont. Try to stay under 200 to 250. Also once a female starts nursing piglets her meat tastes real bad. I know people who have kill 500 ib hogs and said they were fine, but we have throw a lot of meat away from large hogs.
since when are bull frogs and rabbits invasive species ?????
since when are bull frogs and rabbits invasive species ?????
Bullfrogs are invasive in the Western US and are affecting native frog populations. Rabbits have been problematic in Australia (and perhaps other places) for decades.
In 1962 Euell Gibbons (http://en.wikipedia.org/wiki/Euell_Gibbons) wrote Stalking the Wild Asparagus, all about common plants that are easy to find and tasty. With prices soaring at the grocery store, I'm going to dig out my copy.
Euelle Gibbons is a good start, but I've found several other websites and books that are excellent for learning edible weeds. Try the Peterson Guide, "Wildman" Steve Brill (he's got some excellent books and lots of stuff online), and other resources!
First tried frog legs 4o years ago in upstate NY. Great. Rabbit. Great in spaghetti sauce. Dandelions. Not bad, problem is so many people put poisen on them.
Have any others tried rattlesnake or alligator. Great and they taste similar,.
Much better than chicken. Try eel if you can find it. Tried crayfish once. Tasted sort of muddy. Might be why you need the hot sauce or possibly the cooking method was faulty.
Before cooking these tasty creatures, we always "purged" them. By that I mean we cleaned them out "internally." The way we did it is to get a large washtub or pan and fill it will water ( warm works best) and add a pound or table or sea salt to it. Stir it good and add the crawfish. Let them soak for about 30mins or so, take them out rinse off and then straight into the crawfish (or crab) boil. Cook until they turn a bright red and your done.
I have indeed had both alligator and rattlesnake..many times! I am Miami and there are plenty of both in the Glades. Got an alligator in my backyard once, he was trying to eat my dog, so I ate him 8-)
Of course I meant I am FROM Miami8-) and oh yeah frog legs YUMMY!!! and they really do jump right out of the frying pan if you don't put a lid on it 8-)
Of course I meant I am FROM Miami8-) and oh yeah frog legs YUMMY!!! and they really do jump right out of the frying pan if you don't put a lid on it 8-)
Of course I mant I am FROM Miami8-) and oh yeah frog legs YUMMY!!! and they really do jump right out of the frying pan if you don't put a lid on it 8-)
Basically all vegetation is edible, Oldtimers from my area said if it has a white,milky juice don't eat it as it is probably poison. If you are hungry I don't know of any fish or animal flesh which cannot be eaten.
Morning Glories are widely eaten like greens in the Philippines, Thailand and Indonesia, however I'm not sure if the kind that grows in the USA is the same.
If I recall correctly, LSD can be extracted from the morning glory plant. That's why many, many years ago I nixed the idea of planting them along my very long roadfront fenceline. That information had recently been in the news and I didn't want anyone to think I planted them for anything other than their beauty.
LSA is the chemical found in Morning Glory Seeds. It's similar to LSD but not as strong. Also i think it is legal in most states. I'm not sure about eating the morning glory flowers or leaves though.
It takes a very complicated method to extract Lysergic Acid from the seeds or other parts of a Morning Glory...and it takes a whole lot of seeds to get any usable amount of the drug.
Even the large Heavenly Blues, claimed to be hallucenogenic, are very unlikely to offer a 'good trip'.
However, since Botanists group Morning Glories with potatoes and the Solanaceae (plants that can be very nasty to your well-being in some situations), I suggest NOT eating any part of a Morning Glory.
that was really interesting, thank you for the information. I too felt the exact same way the one and only time I have ordered rabbit in a restaurant. It would have been fine if the dish didn't look like Thumper's leg (Bambi). I switched plates with the person in our party that had the duck.
A problem out by us is garlic mustard. Did some research and found it was quite edible. Now, when it pops up, I use it like I would basil in a pesto sauce. It's got a green taste and the the bite hits you, but if you let it mellow overnight, it becomes more even in flavor (garlic mustardy, funny enough.)
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