"We've proved time and again, the best way to destroy something is get humans involved," Wells said.
Right now, the people most bent on reeling in snakeheads are chefs, who think serving invasive species could represent an important new twist on the sustainable seafood movement. Some of the biggest names in regional restaurants — "Top Chef" rivals Bryan Voltaggioand Mike Isabella, Spike Gjerde of Woodberry Kitchen, Scott Drewno of Washington's The Source by Wolfgang Puck— are trying to get their hands on the fish so they can slice, dice and pan sear the thing into oblivion.
"We've been doing the complete opposite and focusing on conserving species," said Voltaggio, owner of Volt restaurant in Frederick. "Here's a fish you can feel good about depleting."
Read the full story at baltimoresun.com.