One solution that is rapidly gaining traction in Maryland is to eat our way out of the problem. Proponents of this remedy call themselves invasivores, a take-off on the widely known locavore label.
This month, Chesapeake TASTE magazine looks at the invasivore movement here in Maryland. Environmental scientist and TASTE contributor, Christopher J. Patrick, talks with Chef Chad Wells of the Alewife Restaurant in Baltimore about his success in adding both snakehead and blue catfish to his menu.
“Every time you are eating a snakehead or blue catfish, you’re not eating a native fish,” Wells says.
To help the home cook get in on the movement, Patrick shares a recipe he makes at home using invasive species—Ca Kho To. A Vietnamese dish, Ca Kho To often features snakehead or blue catfish. Patrick also includes tips for locating the fish for home use.
Read the entire article, “Invasive species spark foodie movement (http://www.chesapeaketaste.com/
Chesapeake TASTE is published 10 times a year by Jefferson Communications, also publishers of Chesapeake Family, and The Big Books of Health, Education, and Everything. Chesapeake Taste, launched in April 2012, celebrates the culture and cuisine of the Chesapeake Bay. Their mission is to print the real life stories of culture, community and flavor that make the Bay an inviting place to live and play. Visit the website at www.ChesapeakeTASTE.com.