Don’t Just Eat the Bait—Eat the Invaders!

Tin shopping at my favorite fishmonger’s shop, Tuckahoe Seafood, Richmond, Virginia, I noticed Northern Snakehead (Channa argus), line-caught in Maryland, in the cold case. My guy said it’s currently his favorite, a clean, mild, white-fleshed fish. But with the delicious added benefit of helping the mid-Atlantic ecosystem, ‘cause these odd-looking, can-walk-a-bit-on-land fish aren’t native and wreak havoc. Tasty fish, plus I’m being a damn hero? Yes, please.

I whipped up an anchovy-and-confit garlic butter and rubbed that into the filet. I like these Rizzoli salt- anchovies because they’re perfectly fine and anchovy-ish, sure, but mostly because this tin is so conveniently tiny, just 1.62 ounces. I only used four fillets in my butter churning process, and I’ve no idea what all else I’ll do with the rest now that there’s a freshness clock ticking while they hide in the fridge. Anyway, tiny can = less waste, and we’re saving the planet here today, people.

I next dust-stormed on a coating of Spicewalla’s Chesapeake Seafood Seasoning, which I really like. I keep Old Bay in the cupboard, too, but this mix pops a bit more for mild fish like this. The ginger and nutmeg notes are ones that stepped farthest forward with this snakehead.

Northern Snakehead turns out to be great. As promised, firm, white, mild fish. Zero under-the-pier fishy odor, even when I cooked it. I’d say halibut and grouper are close cousins from a culinary angle. Maybe a clearer, less earthy walleye, if you know that lovely fish. Much more tender than cod. Felt super good about both my meal and my caretaking of the world.