5 snakehead recipes and how to catch this delicious invasive species

Snakehead are an invasive species in the United States but are native and a delicacy in Asia. Snakehead were believed khổng lồ be introduced to lớn the United States through illegal exotic fish dumping.

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Snakehead have now been seen in 7 states since their introduction in Maryland. The largest population resides in the Potomac River drainage where they pose a large threat khổng lồ the native species and ecosystems. The biggest threat they pose is an introduction khổng lồ the Great Lakes where they could potentially wreak havoc on the very intricate and unique ecosystems.


Channa Argus or the Northern Snakehead are very chất lượng fish. They have the ability khổng lồ breathe oxygen và can survive out of water for 4 days. They also mature very fast and start spawning within 1-3 years. Dependent upon the ecosystem, Northern Snakehead can spawn UP to 5 TIMES in one season from April to lớn August, which potentially means 50,000 eggs can be laid in a season. They are very territorial during this time of year because they guard their eggs. The fry will hatch in 2-4 days and then will feed off of the embryonic sacs they are attached to. The female & male will guard these bright orange fry balls much like a female Largemouth bass. Any sort of invader is bound to lớn get eaten.

This brings me lớn catching these toothy fish. TOPWATER. These fish sit in heavy vegetation, cover, & have been known khổng lồ have birds, small mammals, and frogs in their bellies. Baitfish streamers, topwater frog & mice patterns, và others such as gurglers & poppers have been known to lớn work. Along with the heavy cover and teeth, 30lb fluoro is commonly used. A wire leader could mean the difference between holding one of these slimy invaders and a lost fly. These fish may have a bad reputation & you’d think they would be easy lớn catch but it’s quite the opposite. These fish tend to lớn be picky và moody. They will chase your fly all the way back khổng lồ the boat but won’t eat it. If you get followed or get a short strike, change your fly và cast khổng lồ the exact same area. Much lượt thích bass fishermen if a bass misses a topwater strike they can throw in a submersible bait into the same area and most likely get bit.

Now onto eating these slimy missiles of piss and vinegar. Snakehead have a slightly more firm fillet than tilapia và near-zero gaminess or fishiness. Eat the invaders is what people are calling it when they harvest these fish. So instead of giving your garden some snakehead fertilizer try filleting it up and pan-searing them.

“It is such a universal fish. If it weren’t for the name I think it would be on more menus.” “Can’t beat ’em, eat ’em,” is the biểu ngữ from Louisiana chef Philippe Parola.

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“Eating invasive species is a really fun & interesting & charismatic way of attacking a very acute problem,” said Seaver, who advocates for sustainable seafood.

“Chef Chad Wells of Alewife restaurant tossed chunks of raw snakehead fish with cilantro and citrus khổng lồ make something more ambitious than an $8 ceviche appetizer. It was an invasive-species eradication plan in a martini glass.”

Seaver, Parola, và Wells have been among the front lines serving snakehead on their menus. So far, snakehead has done well on restaurant menus helping combat this alien invasion.

Now if snakehead ceviche isn’t your thing these next few dishes should be simple & delicious ways lớn prepare snakehead.

#1 – Pan-Seared Snakehead Tacos

The most simple yet effective way khổng lồ truly taste the fish is to lớn pan-sear them. Make sure you take the skin off of your fillet. Snakeheads have large tough scales which would inhibit cooking & just wouldn’t look appetizing.

Lightly crack salt & pepper on both sides of the fillet.A little bit of olive oil or butter in a pan & a fresh fillet of snakehead.The Pan should be at medium heat.

I’m a huge tín đồ of a vegetal or fruit-based salsa with fish tacos. With how firm the fillet is it can hold a good amount of salsa on đứng top without being too heavy and masking the flavor of the fish.

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