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.