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Using weeds, pests, and invasive species to make sustainable sushi

posted by Jason Kottke   Jul 23, 2018

At Miya’s Sushi in New Haven, CT, chef owner Bun Lai makes sustainable sushi using invasive species and other typically overlooked ingredients.

By collecting invasive seafood on shell-fishing beds, we are basically providing a free weeding service… We hope that this will do a few things. First of all, it could potentially curb the dominance of invasive species in the ecosystem. Secondly, it would provide the seafood industry a greater supply of native seafood and reduce the stresses on those populations already fished. Finally, we hope that it would encourage greater balance in the inter-regenerative relationship between man and the oceans. If we were to have thirty Miya’s in thirty different places, each one would have a slightly different menu, each reflecting the problems of its local universe.

Take a look at the current menu…there are entire sections dedicated to dishes made from invasive species (like Kentucky silver carp, Japanese knotweed, and Florida lionfish) and sustainable seafood.