Want to get rid of invasive species? Eat them.

This new dining craze lets you eat a delicious meal and help the environment all at once

A large northern snakehead fish is dissected and filleted before becoming a delicious dinner.
(Image credit: REUTERS/Gary Cameron)

An out-of-towner at a Kentucky restaurant might be hooked by the sound of the Kentucky carp special. That preparation sure sounds tasty, all browned in butter and served atop a sweet potato puree. Perhaps it's a regional delicacy, caught locally just this morning.

Perhaps, too, you know it by its more familiar name: Asian carp.

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Alexis Boncy is special projects editor for The Week and TheWeek.com. Previously she was the managing editor for the alumni magazine Columbia College Today. She has an M.F.A. from Columbia University's School of the Arts and a B.A. from the University of Virginia.