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Note: This article is from Conservation Magazine, the precursor to Anthropocene Magazine. The full 14-year Conservation Magazine archive is now available here.

An Invasive in Every Pot

September 8, 2011

Concerned about the Asian carp takeover? Just pulled a truckload of garlic mustard from your yard? Make the best of invasive species by bringing them into the kitchen. With the growth of the “eat ’em to beat ’em” movement comes a growing number of books and other resources for cooking invasive species.

The Lionfish Cookbook: The Caribbean’s New Delicacy
By Tricia Ferguson and Lad Akins
Reef Environmental Education Foundation, 2010

Natives of the South Pacific and Indian Oceans, lionfish are now wreaking havoc on marine ecosystems in the Gulf of Mexico, in the Caribbean, and off the southeastern U.S. coast. Fortunately, lionfish have moist, buttery, and nutritious white meat, say the cookbook’s authors. The book offers comprehensive instructions on how to catch, handle, and prepare lionfish—along with a collection of recipes ranging from nachos to ceviche.


This site aggregates news about eating invasive species and offers recipes for preparing foods using invasive species.


Asian Carp Recipes

The Bowfishing Association of Illinois offers a collection of recipes ranging from carp tacos to carp sausage to carp cakes.

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