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Ä¢¹½tv Managing Scientist Andy Deines, Ph.D., recently collaborated with colleagues in the U.S. Fish & Wildlife Service and academia to co-author a commentary titled "Developing a recipe for success" in the journal Food, Culture & Society.

"Can consumption of nonnative invasive species (NIS) contribute to their management and eradication?"

It's the key question of the publication, a practice also known as "harvest-based NIS management." The authors consider the opportunity for partnerships between academics, natural resource managers, chefs, and other "culinary cultural gatekeepers" to reduce the environmental impact of NIS through invasive species gastronomy. 

In simple terms, the co-authors weigh the ecological and social value and risks of invasive species such as lionfish, Asian shore crabs, and wild boar, among others, being cooked into restaurant-quality meals. The authors published their recent commentary as a response to a previous 2021 article in the same journal, "Eating invasives: chefs as an avenue to control through consumption." 

The scientists, who describe themselves in the piece as "recreational foodies," appreciated the earlier article piquing interest in the gastronomy of invasive species, yet they also sought to correct oversights from the original article. 

For instance, the authors outline the strongest available research on the concept of using NIS for subsistence and recognize the need to consider both the risks and benefits of harvesting invasives. They examine instructive efforts in the Midwest, among public and private groups, to rebrand invasive carp as a tasty and versatile meat, served at trending restaurants.

The researchers also address cultural and economic practices that could reduce the negative consequences of NIS, but they note the importance of avoiding "backfire" situations where eager harvesters inadvertently spread their invasive targets or consumer demand contributes to NIS spread rather than control. 

The authors conclude that more partnerships between academics studying NIS and the cultural gatekeepers of culinary practices are needed "to find effective — and delectable — methods for NIS management."

From the publication: "The exposure by chefs and other celebrities is potentially invaluable to spreading valuable messages about harvesting NIS. These efforts may be strengthened by working with biologists and natural resource managers, who can guide chefs on how to reduce the negative impacts of NIS, including what species to target, where to collect, and how to minimize bycatch."