For foodies, there’s a big bonus: Many invasive species taste great, too. It’s all part of a growing push to mitigate the effects of rapidly growing, non-native plants and animals on the ecosystem, drawing attention to the dangers of invasive species. Lionfish has appeared on menus in New Orleans (at GW Fins), New York City (at Norman’s Cay) and in at least a dozen restaurants in Florida. At Miya’s Sushi in Connecticut, chefs serve invasive seaweed in a pumpkin miso soup head chef Bun Lai is currently in Florida readying a pop-up restaurant that will feature even more types of invasive foods. In Washington, D.C., Chef Seng Luangrath at Thip Khao cooks with snakehead and blue catfish from the Potomac River for a special invasive species menu. Rather, they’re putting invasive species like Asian carp in their own dishes-and on restaurant menus. Will the fish eventually take over? Chefs across the United States aren’t waiting to find out. Scientists worry that they’ll eventually decimate the local fishing industry, disrupt the ecosystem and destroy up to 37 percent of native species in bodies of water like the Great Lakes. The invasive species has a tendency to jump out of the water, bludgeon fisherman and destroy boats, and they’ve been found throughout the region.
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