You’ve no doubt heard about invasive species of fish and other water creatures that have been brought into the country, to the peril of the native populations of lakes, rivers and oceans.

The invasive species either arrive accidentally (attached to sea vessels or escaped from fish farms) or are intentionally introduced to fix another problem (for example, to eat marine plants that are clogging up a waterway). These unwelcome fish, crab, eels and other water dwellers create problems by taking over other species’ food sources and habitats—or eating the native fish themselves! Even the popular tilapia, escaped from fish farms into waterways, is on the invasive fish list.

Invasive species are often hard to remove because they do not have natural predators in the regions where they’ve been introduced. But soon, hopefully, we’ll have a partial strategy: Eat them!

Food & Water Watch, a not-for-profit organization that works to ensure that the food, water and fish we consume is safe, accessible and sustainably produced, suggests adding invasive species as a menu item to help reduce these populations to less destructive levels.

The Asian carp that are clogging the Mississippi River and the Great Lakes, the European green crabs that have proliferated along both coasts, the lionfish that is devastating reef fish populations along the Florida coast and the Caribbean, Asian swamp eels and rusty crawfish could all be bound for the fish market soon.

Do your part by purchasing them and ordering them when you see them on restaurant menus. They may be invasive, but they’re also delicious.

But what about ice cream?

Unless they’ve already discovered Clemmy’s, those with lactose intolerance have had to stick with sorbet for a frozen treat.

Clemmy’s hits the trifecta: lactose-free, sugar-free and gluten-free. It’s a real find, with nine popular flavors in pints plus ice cream novelties (shown in the photo).

Clemmy’s is also the only sugar-free ice cream on the market. There are plenty of No Sugar Added ice creams, but they still contain small amounts of sugar that exists naturally in the milk and other ingredients. Clemmy’s removes every last bit.

We’re not being sacrilegious. We’re just offering you a delightful alternative: chili-lime corn on the cob.

It’s how corn is served south of the border.

 
With the calories you’ve saved, have another ear of corn.

A squeeze of lime on your corn instead of
butter? Try it with a shake of chilli powder.
Photo by Hannah Kaminsky | THE NIBBLE.

A plate of mini wheels (rotelle)—smaller
than half a cherry tomato. Photo courtesy
Barilla. Here’s the recipe for this pasta salad.
Find more recipes at BarillaUS.com.

Piccolini is the Italian word for “little ones,” referring to small children. The miniature versions of five classic pasta shapes (about half the conventional size) are perfect for small mouths—and for large ones as well.

The smaller size cooks faster (in 7 minutes) and keeps the same al dente texture. Try Mini Farfalle (bow ties), Mini Fusilli (spindles), Mini Penne (quills), Mini Wheels (rotelle) and Mini Ziti (bridegrooms).*

We especially like the miniature pasta for pasta salads. The smaller pasta shape is more in proportion with the other ingredients, so one forkful is likely to include pasta plus bell peppers, capers or whatever you add to your pasta salad.

One cup of cooked pasta contains 200 calories and has 1g fat, 42g carbs and 7g protein.

*The shape doesn’t look like a bridegroom, but is traditionally served at Italian weddings, and is called “bride’s pasta.” Question for Barilla: Why are four of the five varieties labeled with their Italian names, but the rotelle are called Wheels (their English name)?

THE NIBBLE team is off to Washington, D.C. for the Fancy Food Show—to find more great product recommendations. We’ll be back at our desks on Wednesday morning.

www.thenibble.com/blog is on hiatus until then. But you can find plenty to amuse yourself with at TheNibble.com.

How about learning more about one of your favorite products?

Be back soon!