Answer For Invasive Species: Put It On A Plate And Eat It

Answer for Invasive Species: Put It on a Plate and Eat It

Reprints This copy is for your personal, noncommercial use only. You can order presentation-ready copies for distribution to your colleagues, clients or customers here or use the "Reprints" tool that appears next to any article. Visit for samples and additional information. Order a reprint of this article now. July 9, 2011 Answer for Invasive Species: Put It on a Plate and Eat It By ELISABETH ROSENTHAL With its dark red and black stripes, spotted fins and long venomous black spikes, the lionfish seems better suited for horror films than consumption.

But lionfish fritters and filets may be on American tables soon. An invasive species, the lionfish is devastating reef fish populations along the Florida coast and into the Caribbean. Now, an increasing number of environmentalists, consumer groups and scientists are seriously testing a novel solution to control it and other aquatic invasive species — one that would also take pressure off depleted ocean fish stocks: they want Americans to step up to their plates and start eating invasive critters in large numbers. “Humans are the most ubiquitous predators on earth,” said Philip Kramer, director of the Caribbean program for the Nature Conservancy. “Instead of eating something like shark fin soup, why not eat a species that is causing harm, and with your meal make a positive contribution?” Invasive species have become a vexing problem in the United States, with population explosions of Asian carp clogging the Mississippi River and European green crabs mobbing the coasts.

With few natural predators in North America, such fast-breeding species have thrived in American waters, eating native creatures and out-competing them for food and habitats. While most invasive species are not commonly regarded as edible food, that is mostly a matter of marketing, experts say. Imagine menus where Asian carp substitutes for the threatened Chilean sea bass, or lionfish replaces grouper, which is overfished. “We think there could be a real market,” said Wenonah Hauter, the executive director of Food and Water Watch, whose 2011 Smart Seafood Guide recommends for the first time that diners seek out invasive species as a “safer, more sustainable” alternative to their more dwindling relatives, to encourage fisherman and markets to provide them.

“What these species need now is a better — sexier — profile, and more cooks who know how