Top 10 invasive species you can eat
- 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.
The opinions expressed by MNN Bloggers and those providing comments are theirs alone, and do not reflect the opinions of MNN.com. While we have reviewed their content to make sure it complies with our Terms and Conditions, MNN is not responsible for the accuracy of any of their information.