Around the country, environmentalists are cooking up ways to battle invasive species by serving them up on a platter.
Over in the mid-Atlantic, they’re broiling up the snakeheads that have taken over local lakes and rivers. In the Southeastern U.S., they’re writing cookbooks to inspire gourmands to get coral reef-destroying lionfish out of the waters and into the frying pan. Now, Lake Tahoe is getting into the act.
Last month, the state of Nevada gave business entrepreneur Fred Jackson the green light to harvest crayfish in Lake Tahoe. It’s the first time since the 1930s that commercial fishing has been allowed in the lake. Jackson’s venture is small, but the hope is that it will keep the lake clear of algae — and provide a local dish for area visitors.