Teach a Man To Fish: Group Presents Culinary Solution to Invasive Species Problem at Beard House Event

Invasive speciesKerry Heffernan in the James Beard House kitchen; the chef's Asian carp ceviche

Asian carp escabèche. Green crab bisque. Blue tilapia. Sounds like a simple seafood menu. Could it also be the answer to a looming environmental disaster? The Washington-based advocacy group Food & Water Watch brought chef Kerry Heffernan of South Gate to the Beard House to propose an unusual and delicious solution to the invasive species that are decimating America’s aquatic environments: eat them. As Heffernan demonstrated, in the hands of a talented chef, these invader fish can offer exciting new ingredients for the menu. Heffernan was impressed with the intense flavor of the green crabs, more intense than blue crabs, and the toothsome texture of blue tilapia, which he likened to monkfish, itself once an undesirable sea

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