Creating cuisine from invasive species

One of the stressors to the ecosystem in the Sacramento-San Joaquin Delta are invasive species, introduced plants and animals that crowd out native species.  This problem is not unique to the Delta. Almost every part of the settled earth struggles with this because it is primarily people in their infinite wisdom who introduce these plants or animals. When I was in Portland I read how the local chefs participated in a challenge to create dishes using the invasive species found in the Columbia River.

Chinese mitten crab

Chinese mitten crab

I forgot about it until I recently read this story in Grist about a sushi chef in Connecticut who is using invasive species to replace diminishing bluefin tuna.

Could we do the same with Delta invasives?

Water hyacinth salad?

Mitten crab cakes?

Check out the complete list of invasive species in the Bay Delta Conservation Plan for more potential cuisine.

 

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