> ...the problems caused by the invasive green crabs from the University of New Hampshire Extension’s Gabriela Bradt.

Gabriela Bradt should stop spreading those invasive green crabs around.

Big fan of the "eat the invaders" movement. Kudzu leaves, roots, flowers and vine tips are all very common ingredients in dishes in SE Asia where its native. Some invasive seaweed species can be a rare vegan source of omega-3s and are quite edible. Asian carp can be a great dish. Dandelion greens are some of the most delicious greens I've ever tried

Lobster, escargot, and many other foods were looked at with disgust once. Brassica oleracea is basically a weed that humans eventually decided to cultivate to give us broccoli, cabbage, kale, kohlrabi, and much more

If we can just be a LITTLE more open minded about our diets we could really adapt to the new ecosystems we're creating

Don't forget locusts. People used to catch them in nets by the dozens when they descended on crops and fry them.

Unfortunately, pesticide use may make them too toxic to eat now:

https://theconversation.com/swarming-locusts-people-used-to-...

Snakeheads too are great to eat. Just don’t let them out of your sight while alive.

> “eat the invaders”

I really want to like this idea, but then there’s murder hornets.

Eat the invasives!

> New Hampshire distillery has come up with its newest concoction called “Crab Trapper” — whiskey flavored with invasive green crabs…

> In the past, the distillery produced a whiskey with the secretion from beavers’ castor sacs.

Mmmm, castor sacs. I mean, what’s not to like?

Invasive crabs are an effect, not a cause. Attack the cause to solve the problem

Stop overfishing cods and you will have less green crabs.

Pick up some dried shrimp from a Thai/Chinese grocery and chuck a bunch in a bottle of vodka for a week. Store it in the freezer and take shots - Highly recommended for your next party, very unique and memorable flavor, nice digestif/aperitif but also excellent for drinking games

I may resort to this alternative because the crab whiskey apparently does not ship outside of New Hampshire. It's a bummer because I'm actually enthusiastic quite interested in trying it.

How much is a bunch? Had a lot go bad in the freezer after I didn't immediately have a use for them after hosting an okonomiyaki party. Would love a secondary use.

Very cool. Wish I was in NH so that I could try some. Reminds me of:

Vim Captain's Blend

Effects

+600 Hit Points

+100 Action Points

-2 Charisma

Sea creatures are more reluctant to attack you for 120s

See: https://fallout.fandom.com/wiki/Vim_Captain's_Blend

This kills the crab

Was anyone under the impression that fermenting and distilling boiled crab broth would not be lethal to the crab?

It was an early 2010's internet meme: https://knowyourmeme.com/photos/112843-this-kills-the-crab

Thanks, not one that I was familiar with!

Isn't that one of the main selling points?

Thank you

No picture of the crab or the whiskey in the article, just some guy pulling up a huge metal cage into his boat. And why is this on Hacker News anyways?

To start, is economically important. Is also an interesting problem to solve.

Probably pairs nicely with an oyster stout.

It says you can't even taste the crab? Then what's the point??

No thanks.

eww. just eww. I can't even.

Lobster was once thought of as gross poor people food. Same with escargot in France

I mean - to be fair lobster is basically a giant sea cockroach.

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Although these organisms appear to be very different, plenty of evidence suggests that the lobster and the cockroach are more similar than many people might think! They are both arthropods with segmented bodies, exoskeletons made of chitin, and a need to molt as they grow. Both groups have compound eyes, jointed legs, and muscle fibers gathered into bands. (Is that why they taste good?) On a more superficial level, lobsters and cockroaches are both active at night and omnivorous, consuming a wide variety of foods. And while the arthropod phylum contains lots of other creatures, such spiders and centipedes, anatomical and DNA evidence all support the idea that insects and crustaceans are more closely related to one another than to the other arthropods.

I'm weirdly intrigued by the idea of tasting a Giant Isopod. https://en.wikipedia.org/wiki/Giant_isopod

I’m canceling our lunch appointment. When you said “This is going to be something you’ll never forget” I should have followed up with a question or two

> giant sea cockroach

I realized this once while eating one, but to my surprise I was not nauseated. Quite the opposite. I had been enjoying the lobster so much that I wondered how cockroaches taste.

Using the same reasoning cows would be indistinguisable than rats. I wouldn't drink rat milk.

Maybe we should try cockroaches next!

Can't edit, but after looking it up it turns out this is already common in some parts of the world!

So? How does the cockroach taste?

Some cultures always appreciated it. For those that not, there are different cultures and different people out of their small village.

Green crabs are perfectly good to eat -if, and only if- they are caught in a non contaminated area.

> Lobster was once thought of as gross poor people food.

I still do actually.