On this week’s show, we take a look at invasive species in our region and meet some people who live by the motto: if you can’t beat ‘em, eat ‘em.
We begin at the Best of Bycatch dinner at the Southern Food & Beverage Museum, where a highly invasive fish is on the menu: the Asian Carp. The event’s expert attendees show us the culinary and economic benefits of incorporating Asian Carp into the seafood market. Click on the following two links to access the full story and to see how two states, Louisiana and Kentucky, are moving invasive carp onto the menu.
Next, we catch up with Chef Tenney Flynn, who has a “license to kill” invasive species, after which he cooks them up in his kitchen! Tenney tell us about his wide range of experiences, from hunting lionfish to serving raccoon and possum to Dr. John.
The fish has a mild flavor and no overt fishy smell. It can be fried, grilled, smoked or served as ceviche or sashimi. As a “filter-feeder” at the top of the water, it doesn’t eat other fish, meaning low traces of contamination or mercury. And you don’t have to feel guilty eating it because it can’t be over-fished. “One female — just one female — in a year can lay up to a million eggs.