Yesterday we touched on the issue of overfishing depleting global aquatic stocks, and talked about ecologically responsible farming as an alternative source of seafood. Another option, as the New York Times tell us, is to eat what’s already out there in abundance— the problematically adaptable invasive species that come in and out-compete native populations, throwing off well-balanced ecosystems and cutting down on diversity.
This idea is nothing new to Bun Lai & his restaurant, Miya’s, where he’s had an invasive species menu in mind for a while. Right now it’s still conceptual, but you can get invasive Asian shore crabs, which Bun and his crew hand-harvest from local beaches, on the insanely delicious Kanibaba roll. Miya’s is known for its creative take on sushi and inventive, sometimes zany flavor combinations, so it makes perfect sense that Bun would have found the right way to use these lesser-known ingredients, and turn a pest invasion into an opportunity to eat really, really well.
Bun also recently bought a boat in the hopes of catching more of what’s served in the restaurant himself, and we’re thrilled to be taking the summer interns out to join him on it in a couple of weeks. We’ll be diving for clams, talking about sustainable seafood, and enjoying all of the Long Island Sound’s famous, um, charms. We’ll be sure to bring back pictures and stories from the water— in the mean time, if you’re in town, you should head over to Miya’s to taste for yourself what Bun’s been up to.