The government wants you to eat these 5 invasive species

Imagine serving your guests a rich and aromatic gumbo—the kind that fills the kitchen with warmth and draws everyone to the table. Now imagine telling them that star protein tastes like rabbit meat, costs next to nothing, and actually helps restore fragile wetland ecosystems.

Welcome to the world of Invaders, where your sense of adventure becomes an act of protection.

U.S. Fish and Wildlife Service (FWS) actively encourages people to eat invasive species to protect native animals and ecosystems. Before you wrinkle your nose, consider this: the flavors really stand out, the cooking methods are familiar, and the environmental rewards are real.

What is invasiveness—and why should home cooks care?

Eating invasive species, also known as “invasive species,” is nothing new.

The term was first coined in 2010 by new york times reporter James Gorman. Since then, the concept has grown steadily from a niche eco-idea to a bona fide food movement.

Many organizations have begun hosting hunting tournaments and derbies to help reduce the numbers of invasive species. Some are even working with local diners to add these species to their menus—meaning you might find these unconventional proteins on your neighborhood restaurant plate.

For home cooks, invasive foods offer something irresistible: guilt-free protein that actually helps the environment. Each bite reduces the population of organisms that actively eat native plants, destabilize ecosystems and damage farmland.

The economic risks are huge.

according to U.S. Department of Agriculture”, “Invasive species cost North America $2 billion per year in the early 1960s, and more than $26 billion per year since 2010. “Globally, the economic damage caused by invasive species over the past 50 years is estimated at $1.288 trillion.

“Eating invasive species can help protect native plants and animals. By hunting, trapping, and eating these invaders, we can reduce their numbers and the damage they cause,” FWS wrote in a 2025 article.

So what’s on the menu? Let’s break it down by species.

Swamp Rat: The Lean Star of Your Next Gumbo

First on the FWS list is the nutria – also known as the swamp rat. Yes, you read that right. But put the name aside for now and focus on what matters: taste and texture.

The FWS describes nutria as “huge, wetland-loving rodents” native to South America that are devouring marshlands along the Gulf Coast, Atlantic Coast and Pacific Northwest.

Their advice for the kitchen? Make yourself a bowl of nutria chowder. “Their meat is lean and mild in flavor and tastes like rabbit meat,” FWS added.

For home cooks who are familiar with rabbit stew or using rabbit in stews, nutria can become an existing addition to your dish. That lean, mild texture means it can be simmered slowly with bold Cajun seasonings, dark meat sauces, and okra and andouille.

Northern Blackfish: Firm, Flaky Taco Night

If you’re a fish taco lover (and who isn’t), Northern Blackfish deserves your attention.

This invasive, predatory freshwater fish, native to Asia, is capable of staying out of water for days, allowing them to move across land into new freshwater habitats. They are frequently found in waterways of the mid-Atlantic and southeastern United States.

“Fortunately, their flesh is firm, white, flaky, and delicious,” FWS wrote in 2025.

FWS also recommends grilling or frying northern snakehead fillets, adding that they make delicious fish tacos. Imagine crispy fish fillets stuffed into warm tortillas, served with a bright slaw and lemon juice.

Silver carp: surprisingly delicious crispy fish cakes

Can’t find northern snakehead meat? Then try high-jumping chub—common in rivers and lakes across the Midwest and Southeast.

The FWS recommends trying them grilled, blackened or made into crispy fish cakes as they are “so delicious”. Fish cakes are the perfect starter preparation for the home cook: Thinly slice the meat, coat it in egg, season generously, form into patties, and fry until golden and crispy on the outside.

Served with mayonnaise or tartar sauce, this dish is an easy fix for a weeknight dinner or to impress at a Saturday party.

Green Iguana: Chicken in the Trees

Next on the menu? Iguana stew. The FWS describes the green iguana as a “chicken in the tree” because of its mild flavor, a nickname that immediately indicates its versatility in the kitchen.

Green iguanas are native to Central and South America, but are currently eating native plants and destabilizing seawalls in Florida and other warm states.

Especially for Florida home cooks and locavores, this presents a fascinating opportunity: a locally sourced, ultra-local protein that actually needs to be simmered low and slow into a comforting stew.

Wild boar: the crown jewel of invasive proteins

Last but not least, you can cook a plate of wild boar or wild boar yourself.

These pigs and wild boars are native to Europe and Asia and have invaded the southeastern United States, Texas and California. They destroy farmland, forests and wetlands, devouring everything in their path.

“But there is a silver lining, as wild boar is one of the best-tasting invasive meats you can buy,” the FWS wrote, adding that the meat is “leaner and more flavorful than store-bought pork.”

This meat can be used to make delicious smoked barbecue, hearty chili, burgers, tacos, or meat sauce with pasta. For home cooks, the meat sauce alone is worth exploring—imagine slow-cooked wild boar sauce, richer and more complex than conventionally raised pork, poured over fresh lasagna. This is the centerpiece of the dinner party.

Beyond the FWS List: More Species to Explore

according to Eat the intrudera website created by conservation biologists at the University of Vermont Joe RomanFWS’s list is just the beginning of what you can put on your next plate.

Some of the species listed on the website include lionfish, garden snails, armored catfish, crayfish and carp – further expanding the possible pantry of any adventurous cook.

For food-curious chefs looking for the next sustainable, talk-worthy protein, Invasive Species’ menu is open—and it’s surprisingly delicious.