Snakehead Dinner

Type: Tidal
Region: Northern
Location: Baltimore

Last night fisheries staff joined Executive Chef Chad Wells from Alewife in Baltimore to taste snakehead. Having never tasted snakehead the group of 8 reporters and chefs were unsure of exactly what to expect. After I filleted the fish Chef Chad prepared the snakehead in 4 different styles: Raw, seared in a taco with chimichurri sauce topped with local corn salsa, grilled seasoned with sea salt and cracked peppercorns served over smoked sweet potato puree, and Cajun fried with a Creole mustard remolaude on a toasted French baguette. The response from the group was fantastic. Everybody enjoyed the fish and stated that they would gladly try it again. Once word that Alewife was serving snakehead reached twitter the chef was quickly flooded with over 40 reservation requests that specifically asked for the invasive species.