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Watch Connecticut Chef Bun Lai Dive for Invasive Species

Connecticut chef Bun Lai (of New Haven's Miya's Sushi) is well-known for his odd, uber-sustainable ingredients, and for Scientific American's just-released Food Issue, he takes a SciAm editor on a different kind of foraging expedition: a dive for invasive species in the Long Island Sound. Lai hops off a boat to collect hard-shell clams, mussels, and "dead man's fingers" seaweed, "three ingredients that are abundant and are much more nutritious than any farmed animal flora or fauna than you could possibly buy." (Fun fact for all you sea-foragers: invasive species often grab hold of buoys.)

Lai's restaurant menu is usually full of invasive species like Asian shore crabs and lionfish. The result of this particular expedition? An "invasive seaweed soup." Go, watch:

Video: Invasive Seafood: It's What's for Dinner

· Invasive Seafood: It's What's for Dinner [Scientific American]
· All Foraging Coverage on Eater [-E-]

Miya's Sushi

68 Howe St., New Haven, CT 06511

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