Eating The Problem: How Invasive Species Could Be The Future Of Sustainable Dining

They’re a threat to the environment, but they might just make for an unforgettable meal. Discover how eating invasive species could be the solution to both ecological and culinary dilemmas.

We all know invasive species are bad news. I mean, they’re called “invasive” for a reason. Wreaking havoc on ecosystems everywhere, suffocating native plants, and with deleterious effects on local economies, they’re a problem that continues to be a bit of a head-scratcher for the people tasked with solving them. But what if I told you that they could also be delicious? I say it’s high time we took a different approach to eradicating these troublesome critters. You know how they say you can’t eat your problems away? Well, in this case, you might literally be able to do just that.

Picture this: a crisp, spicy lionfish taco, served with some salsa and grilled vegetables on the side. Want fewer calories and more greens instead? A zesty kudzu salad might be just the thing you didn’t know you needed. With sustainable dining on the rise and chefs everywhere paying more attention to the sustainability of the ingredients they use and the impact of their sourcing choices, the consumption of invasive species could be the next frontier we have to traverse.

Sometimes a result of human folly, invasive species have come about as a result of trying to solve a problem and inadvertently creating a bigger one in its wake. While nature can be counted on to balance itself out eventually, occasionally, it needs our help to get there. Forget “farm-to-table” for a minute and let’s start thinking about invasive-to-table.

These species present very real options for a more sustainable alternative to traditional protein sources. But more than just sustainability, it could also be the push that livens up the culinary scene. Introducing new flavours and textures, the untapped world of invasive species could become a playground for some of the world’s most inventive culinary minds to redraw the boundaries surrounding how we view food.

But alright, enough about why we should be eating these things and how we could end up enjoying them very much indeed. Now, let’s look into some actual examples of troublesome critters that are in the midst of causing some serious problems, right now, as you read this. First up, we have the aforementioned lionfish bedeviling the U.S. Atlantic coast. An invasive species with no natural predators, they also, unfortunately, happen to reproduce very quickly. These two traits form a potent combination that has seen lionfish outcompete native species for food and habitat, damaging coral reefs and local ecosystems since their unintentional introduction sometime in the 1980s.

Spiky and menacing on the outside, their flesh, in contrast, happens to be delicately sweet and flaky. This makes it perfect for fish tacos, ceviche, or even lionfish sashimi, should you be so inclined. A fresh twist on your seafood dishes, and one you can feel the corals thanking you for with every bite.

Cane toads, on the other hand, are an example of an intentionally introduced species—one that has gone horribly awry. Initially brought in to tackle agricultural pests, specifically the cane beetle, they quickly became a much bigger problem themselves. An absence of natural predators has granted them free rein to populate wildly across northern Australia.

In addition to outcompeting local species for food, cane toads are also harmful to native predators, owing to the deadly toxins they secrete. Their rapid growth continues to threaten biodiversity, and in a landscape as rich in fauna as Australia’s, I think we can all agree that it would be nothing less than a tragedy to see it devolve into an orgy of toads.

Now, getting people to eat them might present a challenge. For starters, they’re ugly as sin. There’s that whole being poisonous thing they’ve got going on. But despite their awful reputation, some enterprising chefs have actually come up with some creative ways to cook them. Cane toads work fried, grilled, or even stewed, sporting a flavour often compared to that of frog legs.

So far, we’ve discussed animals that have become invasive species, but it’s not just anything with wings or four legs that can be bothersome. Plants can be intrusive too, just in slower and less obvious, but still no less damaging, ways. One example is kudzu, a fast-growing vine native to Japan and China. Kudzu grows quickly— and I do mean quickly. Do a search and you won’t have to look very far for photos of it absolutely covering every inch of whatever was there before, be it a lamppost or an outhouse. It smothers trees and plants, blocking out the sunlight and slowly choking ecosystems to death. It makes buildings unsafe, too, because it grows in all sorts of nooks and crannies, causing structural damage over time.

As terrifyingly claustrophobic as it makes you feel, kudzu is surprisingly versatile for such a pesky weed. The starchy root can be boiled, mashed, or used to make kudzu flour, which works well as a thickening agent in soups, stews, and sauces. The young leaves make for a good salad when eaten raw or added to stir-fries, soups, or as greens. The tender shoots, especially in the springtime, can be had pickled or sautéed, and you can even make a dessert from them, with the flowers being used to make a sweet jelly reminiscent of grape or elderberry.

These are just a few examples of invasive species that people can and should start eating. There are many different parts of the world, and each of them struggles with different invaders. You have rabbits plaguing the plains of Chile, as well as the goofy-looking nilgai in India—which, by the way, I’ve only just discovered today even exist. Why are their heads so disproportionately small? And why are they just randomly the largest antelope in Asia? I digress. Back to invasive species—we can do our part to help mitigate their impact just by opening up our minds, as well as our mouths. Yes, they’re pests now, but who knows? In time, they could become your new favourite dish—one you can enjoy with a full stomach and a clear conscience.