Move over, lobster. There’s a new delicacy in town, and it’s not what you might expect. It’s squirrel, the furry rodent that scampers around your backyard and parks. But don’t be fooled by its cute appearance. Squirrel meat is tender, flavorful, and surprisingly sustainable.
According to a study by the Intergovernmental Science-Policy Platform on Biodiversity and Ecosystem Services, invasive species are costing the global economy more than $423 billion every year, by harming nature, human health and food security. One of the most notorious invaders is the grey squirrel, which has displaced the native red squirrel in the UK and parts of Europe. The grey squirrel is also abundant in North America, where it competes with other wildlife for food and habitat.
But what if we could turn this ecological problem into a culinary solution? That’s the idea behind “invasivorism”, a trend that encourages eating invasive species as a way to reduce their impact and raise awareness. Some chefs and food enthusiasts have already embraced this concept, and are cooking up dishes with lionfish, Japanese knotweed, and, of course, squirrel.
One of them is Brody Olive, executive chef at the Perdido Beach Resort in Orange Beach, Alabama. He has been cooking with invasive species for more than 10 years, and says squirrel is one of his favorites. “It’s an amazing ingredient,” he says. “It’s incredibly versatile; it can be grilled, roasted, braised, or made into a stew. It has a nutty, gamey flavor that goes well with herbs and spices.”
Olive sources his squirrels from local hunters, who help control the population and prevent damage to crops and trees. He says he has no trouble selling his squirrel dishes to his customers, who are curious and adventurous. “They love it,” he says. “They are surprised by how delicious it is, and how similar it is to chicken or rabbit.”
But eating squirrel is not only tasty, it’s also eco-friendly. Squirrel meat has a much lower carbon footprint than beef or pork, as it does not require intensive farming, feed, or transportation. Producing one kilogram of beef results in 50 kilograms of carbon dioxide equivalents, while producing one kilogram of squirrel results in only 4.45 kilograms. Eating squirrel also helps protect native biodiversity, as it reduces the pressure on other species that are threatened by the grey squirrel’s appetite.
Squirrel may seem like an unlikely choice for a decadent food, but it has a long history of being enjoyed by humans. People have been eating squirrels for thousands of years, ever since they figured out how to catch them. Squirrel meat was a major source of protein for settlers on the frontier of North America, and was featured in many cookbooks well into the 20th century. Squirrel was even a favorite of Britain’s Queen Victoria, according to some accounts.
Squirrel’s reputation as a poor man’s food is a relatively recent phenomenon, and one that may soon change. Lobster, for example, used to be considered trash food, and was fed to prisoners, animals, or the very poor. It was only in the 20th century that lobster became a luxury item, thanks to marketing, transportation, and changing tastes. Squirrel could follow a similar path, as more people discover its benefits and pleasures.
—
Disclaimer: The content presented in this article is intended solely for entertainment and satirical purposes and do not necessarily represent the opinions or beliefs of any news organization. Additionally, please be aware that this article contains AI-generated content, which may include inaccuracies or false information. Readers are encouraged to verify facts independently.
Disclaimer: The content presented in this article is intended solely for entertainment and satirical purposes only and does not constitute medical advice. Eating rodents or any other wild animals can be dangerous and may expose you to various diseases, parasites, toxins, and injuries. Some of the possible risks include rabies, leptospirosis, hantavirus, plague, salmonella, and rat-bite fever. Do not attempt to catch, handle, or consume any wild animals without proper training, equipment, and supervision. Always consult a doctor before eating any unfamiliar or potentially hazardous food.
Source(s)
1. Cooking Up a Gulf Invader – Mobile Bay Magazine
2. Squirrel and Japanese knotweed: The chefs cooking with invasive species …
3. Chef Brody Olive on the State of Lionfish on Alabama’s Gulf Coast
4. How lobster went from prison trash food to delicacy – 10Best
5. Impact of wild meat consumption on greenhouse gas emissions