It’s a sure bet that the first brave soul who popped a slithering snail in his mouth was hungry.

How about the first guy to swallow a raw oyster or slurp up fish eggs? These foods are not only edible but now highly desirable — and now there are oyster bars, escargot and caviar, which are sometimes the priciest appetizers on the menu.

One Baton Rouge chef is on a quest to add a few more delectable foods to the public’s repertoire. Chef Philippe Parola hopes to save the earth’s ecosystem for future generations one bite at a time with his new book, “Can’t Beat ‘Em, Eat ‘Em.”

Parola will give a presentation from his book at 6:30 p.m. Tuesday at LSU Hilltop Arboretum’s “Discover Nature” program.

His self-published book contains information on invasive species and features 44 tested recipes for shellfish, mammals, avian species, reptiles and amphibians, and plants. Also included are letters from local and national wildlife and natural resource agencies in support of Parola’s effort.

Invasive species cause $120 million in environmental damage to the ecosystem every year. In Louisiana, invasive carp, snakehead fish, nutria, feral hogs, garlic mustard, Japanese knotweed and others cause devastating damage and are hard to control.

“What we need to do is take some of these very tasty things and assign a value to them, so that farmers can make a living by trapping, harvesting and processing them and get FDA approval so we can feed the hungry,” he said.

Most of the talk in government about these invasive species is about eradication, but that is impossible to do, he said. According to Parola, there are many people in the world who go hungry who could really benefit from this nutritious food.

Louisiana is home to many “invasive” species because of the state’s subtropical climate and almost countless waterways. The Mississippi Delta Basin, where freshwater meets salt water, creates a unique wildlife harmony. Unfortunately, the unique wildlife habitat is in imminent danger from several invasive species like the invasive carp, called COPI, for example.

Parola insists the fish is tasty and brags that his recipe won third place in the NOLA Navy Week Louisiana Seafood Cook-Off competition in April 2022.

“This was in competition against prime seafood such as grouper, tuna and blue crab. It was the first time an invasive species has placed in the top three in a cook-off,” he said.

Parola admits some of his recipes may not appeal to urban dwellers, but are practical for many living in the state.

“I was in Jeanerette last week, and there are many who live in those south Louisiana backroads who are already living off the land. They already know how to hunt and dress wild game,” he said.

Chef Philippe’s Navy Cook-Off COPI 

Makes 9 servings.

4 ounces olive oil

3 ounces Silver carp aka COPI filet 

3 ounces homemade Cajun seasoning

4 ounces granulated Louisiana sugar cane

4 ounces white wine

2 ounces fresh squeezed lemon juice

1 pound Louisiana crawfish tails and 9 whole boiled crawfish for garnish

8 ounces sour cream

12 ounces fresh spinach

1 ounce chopped garlic

1 teaspoon Louisiana Hot Sauce

1. Heat 3 ounces olive oil in a skillet to smoking point. Season Silver carp filets with Cajun seasoning, then sauté over medium-high heat until light golden in color.

2. Sprinkle granulated sugar cane over golden filets; continue to pan sauté over medium heat until fully cooked.

3. Remove filets. Deglaze pan with white wine and fresh squeezed lemon juice, then sauté crawfish tails for 2 minutes and remove tails to a bowl.

4. Add sour cream to pan. Mix and reduce until sauce has smooth consistency; correct seasoning to taste if needed.

5. In a separate skillet, sauté spinach with 1 ounce olive oil and garlic until fully cooked.

6. Spoon sautéed spinach onto a serving plate, then place fish filets and top with garlic tails and sauce. Garnish with boiled crawfish.

Dandelion Bacon Vinaigrette Salad

Serves 4. Parola’s recipe is one he and his family enjoyed from his boyhood living in central France. Parola migrated to New Orleans in the early 1980s, and his love for sport-fishing, hunting and the outdoors made it easy for him to transition into the Louisiana lifestyle.

8 ounces dandelion stems

4 strips bacon

1 tablespoon Dijon mustard

½ tablespoon red wine vinegar

3 tablespoons olive oil

2 tablespoons shallots, minced

1 tablespoon garlic, minced

Salt and pepper to taste

1. Cut young green stems in half longways and leave cut or tear into salad-size pieces.

2. In a sauté pan, cook bacon and pat dry on a paper towel. Crumble bacon into bite-sized pieces. Save the drippings from the bacon for the finish on the salad.

3. In a serving bowl, mix Dijon mustard, red wine vinegar, olive oil, shallots, garlic and seasoning to taste and mix well.

4. Toss dandelion and bacon pieces into dressing, then mix gently.

5. Pour hot bacon drippings over salad to taste and serve.

This column is supplied by Louisiana Master Naturalists of Greater Baton Rouge, which seeks to advance awareness, understanding and stewardship of the natural environment. For more information, email [email protected].