Eating Invasives
![Chef Parola fillets a 13-kilo Asian carp, which he had flown in from Louisiana. (Tom Banse)](https://gdb.voanews.com/e5119932-7c7a-4b45-afc6-fa65ae8242fe_w1024_q10_s.jpg)
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Chef Parola fillets a 13-kilo Asian carp, which he had flown in from Louisiana. (Tom Banse)
![Chef Philippe Parola speaks to attendees at a Eradication by Mastication dinner at Zenith Vineyard. (Tom Banse)](https://gdb.voanews.com/e823a4d1-c395-4578-afdf-d2131569725c_w1024_q10_s.jpg)
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Chef Philippe Parola speaks to attendees at a Eradication by Mastication dinner at Zenith Vineyard. (Tom Banse)
![Nutria reportedly tastes somewhat like rabbit when cooked. (Justin Secrist, WDFW)](https://gdb.voanews.com/b35b87e5-bd6b-4722-9a95-4c4f8139a6b9_w1024_q10_s.jpg)
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Nutria reportedly tastes somewhat like rabbit when cooked. (Justin Secrist, WDFW)
![Crayfish-stuffed piquillo pepper, sorrel smoked salmon puff, wild turkey terrine with blackberry mustard, dandlion spanakopita and wild boar bratwurst. (Tom Banse)](https://gdb.voanews.com/414260a8-5064-4cab-9b3d-fdc8aca55e04_w1024_q10_s.jpg)
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Crayfish-stuffed piquillo pepper, sorrel smoked salmon puff, wild turkey terrine with blackberry mustard, dandlion spanakopita and wild boar bratwurst. (Tom Banse)