Thanks to some courageous Baltimore chefs, the option to eat invasive may be coming to a restaurant near you.
Last week, I sat down with 49 other adventurous and environmentally conscious eaters who entered their names into a raffle in hopes to win a seat at Alewife Baltimore's Snakehead Fish dinner. The dinner consisted of four courses centered around the invasive snakehead fish. Chef Joe Edwardsen of Joe Squared, Chef Dave Newman of Brewer's Art, Alewife Executive Chef Chad Wells, and Alewife's Grace Gonzalez each contributed a dish. As you look at their delicious, inspired twists on the fish, consider the fact that consuming these critters helps protect native aquatic life.
|Chef Joe Edwardsen's Smoked Snakehead Risotto with Arugula|
|Chef Dave Newman's Tempura Snakehead and Green Papaya Salad |
with Peanuts, Spicy Ginger Aioli and Yuzu Scallion Vinaigrette
|Chef Chad Wells' Grilled Snakehead, Chimichurri, Blistered Tomato|
Chipotle Mecco Salsa with Black Bean Croquette, Micro Salad,
Orange Cumin Vinaigrette
|Grace Gonzalez' Coconut Mousse with Caramel Ginger Sauce, |
Tropical Fruit Salsa and Candied Snakehead Skin
As always, the saying goes: Everything in moderation - including moderation. Few human beings can completely restrict their diets to local produce and invasive species alone. Life gets busy, the joy of cooking relegated to holidays and Sundays, we have children with nutritional needs paramount to our ideals, and the organic market closes before you can say, "Is it September already?!" So think of it like this: When given the opportunity to do the best possible thing for the environment, seize the snakehead!