Invasive species threaten naturally occurring ecosystems. However, locals and travelers are now being encouraged to eat these organisms, a practice allowing for sustainable eating and providing opportunities for adventurous dining.

By definition, invasive species are organisms that cause harm to environments they don’t originate from. When a new species is introduced to a naturally occurring ecosystem, they disrupt the balance of the environment and harm the pre-existing organisms in the area. Across the globe, invasive species wreak havoc on struggling ecosystems, but many people have found a possible solution to this environmental issue. In turning their most invasive organisms into food that locals and travelers can eat, countries around the world are creating opportunities for sustainable and adventurous eating, eliminating massive environmental threats along the way. 

Eating sustainably is the practice of consuming food and drink that are good for both the consumer and the environment. In eating invasive species, locals and travelers are playing a part in removing harmful organisms in the places they live or visit. To become a sustainable and adventurous traveler, try eating any of these five invasive species on your next trip.

1. Kelp - Alaska

Invasive species aren’t just animals, they’re plants too. And kelp is one of the most invasive plants in the world; the Global Invasive Species Database (GISD) lists kelp among the top 100 worst invasive species around the globe. It originated in Japan and China but has since traveled through the waters of the Pacific where it now creates major problems for Alaskan marine life. However, a company called Barnacle Foods has created a way to harvest and consume this terrorizing plant: by pickling it.

Stationed in Southeast Alaska, Barnacle Foods is dedicated to harvesting kelp from the water and pickling it.. Set on remaining in Alaska, travelers can only visit their location by boat or plane, but Barnacle Food has made their product available online as well. In turning this invasive species into a beloved snack and by providing multiple recipes on their website for the pickled kelp’s usage, this food has become a great way to eat sustainably for the benefit of Alaskan marine life. It has also become a media sensation, the company gaining over 24,000 followers on Instagram and having been featured by magazines like the Specialty Food Association.

2. Wild Boar - Spain

Although wild boar are found commonly across Europe and the United States and have been flagged as invasive in both continents, they are a true pestilence in Spain. Spanish cities have declared war on these animals, which breed rapidly, disrupt traffic in cities and have become local hunter’s number one target. Additionally, wild boar love to dig up black truffles, and as a leader in black truffle trade, Spain is looking for any way to rid themselves of the species.

Wild boar is said to taste like a cross between beef and pork. In Spain, it is most popularly prepared by the shank or as a stew and typically slow cooked like pork to give the meat a tender, juicy flavor. A great meal for hungry travelers, wild boar is also a great way to eat sustainably on the road and help Spain fight against the pigs that have disrupted their trade and cities.

3. Lionfish - The Mediterranean 

Lionfish have completely overtaken the natural ecosystems in the Mediterranean Sea, but the countries that surround the affected water have started preparing and serving the fish in a multitude of ways. Although poisonous when alive, the lionfish becomes edible when killed, and the Mediterranean region has integrated the species into its culture of fresh, vibrant cuisine. 

Becoming a staple in many countries around the Mediterranean Sea, lionfish can be prepared just like all other fish; you can fry it, bake it, pan sear it and even serve it raw. The most popular way travelers will find it served in the Mediterranean is as ceviche. Described as extremely buttery and tender, Lionfish are a menace in the ocean but a treat on the plate of any traveler.

This fish can be found at most restaurants near the Mediterranean Sea. ILionfish is served in the south of France, Italy, Greece, Tunisia, Libya and Spain. 

4. Brown Hare - Ireland

Introduced to Ireland in the mid-1800s, the brown hare, also known as the European hare, has threatened the Irish hare population for decades now. The overpopulation of the brown hare is stealing resources away from Irish hare and herbivores in the country, posing a threat to the ecological integrity of the land. Hunters are allowed to take down hares during the winter months, starting in September and ending in February, and the brown hare has become a major target.

Celtic myth considered it unlawful to eat hares, but modern times have called for different measures. The Irish Examiner says it's time for rabbit to become a part of more Irish menus due to the overpopulation and invasion of the species. Luckily, a dish that originated in France has become more widespread as the brown hare has infiltrated different parts of the globe. Civet of Hare, also known as jugged hare, has become a popular dish in Ireland and the UK—where the hare is also an invasive species in many parts. The dish is made by stewing the entire brown hare in a jug or container with a variety of vegetables and red wine, making the meat so tender it falls right off the bone. This is the perfect dish to warm you up during travel to Ireland, which is notorious for their abundant rainfall and moist climate.

5. Japanese Knotweed - Everywhere but Antarctica

Last on the list but certainly not least, Japanese knotweed is an invasive plant that is quite literally everywhere on the map. It is said to be found in every part of the globe except Antarctica. Growing at unbelievable rates and heights, it makes it difficult for animals in surrounding areas to walk through its dense brush and feed on other plants. It also blocks sunlight for plants lower to the ground, subsequently killing them. 

However, knotweed is edible and an extremely versatile ingredient. The most popular way knotweed is eaten is when it is sauteed like spinach or other leafy greens. It can also be pickled, like kelp, or grilled and roasted in the same way asparagus would be. Bon Appitite published an article on how chefs from all over are using Japanese knotweed as an ingredient in new recipes and where travelers can try them.

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Ava is an undergraduate student at the University of Illinois, double majoring in English and Communications. At school, she Web Writes about music for a student-run radio station. She is also an avid backpacker, which is where her passion for travel and the outdoors comes from. She is very passionate about social justice issues, specifically those involving women’s rights, and is excited to write content about social action across the globe.