Home / Environment / Maryland Chefs Serve Up Salvation for Chesapeake Bay's Ecosystem
Maryland Chefs Serve Up Salvation for Chesapeake Bay's Ecosystem
15 Nov
Summary
- Chefs in Maryland are putting invasive fish like blue catfish and snakehead on their menus
- This helps remove these problem species that are crowding out local fish in Chesapeake Bay
- Cooking the invasive fish is a "win-win" - it's delicious and helps the local ecosystem
As of November 15th, 2025, chefs in Maryland have found a creative way to address the growing problem of invasive fish species in the Chesapeake Bay. Restaurants across the state are now serving up blue catfish and snakehead, two problem species that have been crowding out local fish and disrupting the bay's natural ecosystem.
The chefs see this as a "win-win" situation. Not only are they providing their customers with a unique and delicious dining experience, but they are also helping to remove these invasive fish from the water. Blue catfish, usually found in the southern US, have a mild flavor, while the snakehead, originally from Asia, has a heartier taste. Both breed rapidly and pose a serious threat to the bay's native species.
"First and foremost, we're trying to serve delicious food to our guests, but pretty close behind that, we're also trying to be good neighbors in our community," explains Chef Matthew Lego of Leo Annapolis. Despite some initial trepidation about the "snakehead" name, customers have embraced the new menu items, with one Redditor describing the taste as a combination of catfish and flounder.
Chefs like Zack Mills of True Chesapeake Oyster Co. are working to get as many of the invasive fish out of the water as possible, with the goal of helping to restore the Chesapeake Bay's delicate ecosystem. This innovative approach has even caught the attention of Maryland's governor, who has called for a disaster declaration for fishing in the region.
