*Partnership Blog from The National Aquarium: Eating Invasive Species

Invasive species adapt and reproduce quickly, making it difficult to minimize their spread. Thankfully, though, some invasive species are safe to eat and delicious!

Outside of the Americas, crops like tomatoes, potatoes and corn are considered introduced species, which are non-native species intentionally brought to an area. The introduction of plants like these transformed cuisine in countries by providing new food sources. However, not all introduced species are as benign as these pantry staples.

Some introduced species are considered invasive, which are non-native organisms that cause ecological, environmental or economic harm. They include plants, amphibians, fungi, bacteria and more. Invasive species usually reproduce quickly and outcompete local species for resources like habitat and food. More often than not, invasive species are spread by humans, sometimes intentionally, like Burmese pythons brought to Florida as pets and released, or unintentionally, like spotted lanternflies that hitched a ride on an overseas stone shipment.

Edible Invasive Species in Maryland

Regardless of why or how they were introduced, invasive species are harmful and difficult to eradicate, which is where our appetites come in! While not always the case, some invasive species are edible and delicious. By eating invasive species, we can decrease their numbers and help native species flourish. Maryland is no stranger to invasive species—like blue catfish, Chesapeake channa, kudzu, garlic mustard, wineberry and phragmites—making the National Aquarium's home state a great place to expand your palate and include invasive species in your diet.

Savory Chesapeake Channa

New year, new name! In April, this fish experienced a rebranding effort after Maryland legislators renamed it from the northern snakehead to the Chesapeake channa, hoping the new name will encourage more people to eat them.

The Chesapeake channa is originally from Asia and was brought to North America in the late 20th century, possibly for fishing purposes. This fish can breathe outside of water, making it capable of briefly traveling on land to reach new bodies of water. It also has no natural predators in our region, meaning it can take over habitats and food sources with nothing to stop it.

Thankfully, Chesapeake channa is tasty. It's a mild and flaky fish that can be served numerous ways, including baked, grilled and fried. Like most fish, it pairs well with lemon and olive oil, making it easy to prepare!

Flaky Blue Catfish

Known for their size and prolific populations, the blue catfish is invasive and surprisingly tasty. The blue catfish is found in every tributary of the Chesapeake Bay. Each fish can grow to over 100 pounds, eating almost any fish and crabs it encounters and reproducing quickly. This catfish was initially introduced in the 1980s into several Virginia rivers for sport fishing. However, the fish's tolerance for salinity was much higher than expected for a freshwater fish, allowing them to spread to the Chesapeake Bay.

Due to their large size and population, the blue catfish is an inexpensive and plentiful option for your dinner table! They can be seasoned and prepared like any other fish—baked, grilled, fried and more. (A dash of Old Bay seasoning can add some delicious flavor, too!)

Chef John knows a thing or two about preparing the invasive blue Catfish.  On May 3rd, John was a judge, along with Maryland Agriculture Secretary Kevin Atticks and renowned nature photographer Jay Fleming, at the Annapolis Maritime Museum and Park for their first Chesapeake Catfish Cookoff.  Many well-known local chefs competed for the best catfish dish, understanding that one way to thwart this invasive fish’s population is to try and eat our way out of the problems it's causing. The winner was Chef Matthew Lego of Leo in Annapolis.  At the event, John also demonstrated his take on a blue catfish imperial that you can make at home. Check out another recipe by Chef John, our Blue Catfish Imperial:

*From our good friends at the National Aquarium of Baltimore, partnering with us to shine a light on what we can do to protect, restore and rebuild our shared resources in the amazing Chesapeake Watershed. 

To learn more about the National Aquarium, visit their website: aqua.org

Blue Cat Imperial Maryland Style

This is a variation on the traditional crabmeat imperial. You are substituting one pound of cooked wild-caught Chesapeake Blue Catfish for one pound of crabmeat. I like to either poach or wine-bake the catfish, chill, and then flake it into pieces to use in the recipe.

Ingredients: 

• 4 tablespoons (1/2 stick) butter

• 2 tablespoons diced green pepper

• 2 tablespoons diced red bell pepper, or pimento

• 1/2 cup chopped mushrooms

• 3/4 cup mayonnaise

• 1 tablespoon Dijon mustard

• 1 tablespoon Worcestershire sauce

• 1/4 teaspoon Tabasco sauce

• 1 teaspoon capers, drained and chopped

• 1/2 teaspoon freshly ground black pepper

• 1 teaspoon Old Bay seasoning

• 1 pound cooked blue catfish fillet

• Imperial topping (recipe follows)

Directions: 

• Preheat the oven to 350 degrees.

• Melt the butter in a small skillet and sauté the bell peppers and mushrooms, and set aside.

• Mix well with the mayonnaise, mustard, Worcestershire, Tabasco, capers, black pepper, and Chesapeake seasoning in a small bowl. Add the sautéed peppers and mushrooms.

• Place the flaked blue catfish in a mixing bowl and pour the mixture over it. Toss gently. Spoon the mixture into 4 individual gratin dishes. Bake for 20 - 25 minutes.

• Meanwhile, prepare the topping. Remove the casseroles from the oven. Preheat the broiler. Spoon the topping mixture evenly over each casserole. Place under the broiler for 1 - 2 minutes, until nicely browned. Serve immediately.

Imperial Topping Recipe

• 1 egg, beaten

• 1/4 cup mayonnaise

• pinch of paprika

• 1 tablespoon chopped parsley

Directions: 

• Combine all ingredients and mix well.