1. Slipper Limpet (Crepidula fornicata)
Invaded: Accidentally introduced in 1887 along with American Oysters.
Image Steve Trewhella – Chain of Crepidula fornicata.
The slipper limpet has invaded the European coast all the way to Spain, especially along the coasts of Brittany and Normandy. It feeds by filtering water and consuming a large quantity of plankton, thus chasing away mussels and oysters, which are also filtering mollusks, from their original environment.
Easy to find, the slipper limpet attaches itself at a shallow level, not more than 10 m deep. At low tide, they can be easily collected… Its meat is more tender than the limpet; it is delicate and requires only minimal cooking; it has a slightly nutty taste that should be brought out; its flavor is subtle and should not be masked; (from Worldwide Gourmet)
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2. American Bullfrog (Rana catesbeiana)
Invaded: increased in the late 1970’s, with the sale of tadpoles in small quantities as pets. Although there have been numerous escapees across the country a breeding population was not recorded until 1999.
American bullfrog
Introduced as a pet in the 1970’s this voracious predator is a danger to much UK wildlife. (Introduced Species UK).
Large specimens have been known to catch and swallow small birds and young snakes; its usual diet includes insects, crayfish, other frogs, and minnows. Attempts to commercially harvest frogs’ legs have prompted many introductions of the American Bullfrog outside its natural range. (enature.com)
They can be barbecued, or fried, or sauteed. If you are going to harvest them yourself, then follow these guidelines:
Frogs are a breeze to clean. Rinse the frog, then grasp it behind the front legs with its head in your palm and place it belly down on a cutting board. Stretch the hind legs out and cut with a cleaver or heavy knife above the hip. Try to keep the legs attached as a pair to ease skinning and cooking. Work your finger under the skin between the frog’s legs. Then, pull the skin down the legs to the ankles, like peeling off a pair of tube socks. Cut off the feet and skin with a sharp knife and toss this tasty treat to the friendly barn cat keeping you company. Place the legs in a freezer bag with a tablespoon of salt per gallon bag of frog legs, fill the bag with water and refrigerate or freeze. This will avoid freezer burning the legs. The hip bones can be sharp, so double bag. (from The Missouri Conservationist)
So, does frog really taste “just like chicken”? Well, only if one of your chicken’s grandmothers was messing around with a fish – it has just a faint suggestion of fish flavor.. The flesh is mild and less stringy than chicken, more like Alligator actually. Frog cooks quite quickly, 20 to 30 minutes at a simmer depending on size. When it is done the legs will separate into separate joints and the meat will start to fall off the bones. (from Clove Garden)
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3. European Rabbit(Oryctolagus cuniculus)
Invaded: first introduced by the Romans, and then re-introduced by the Normans in the 12th century to provide meat and fur. (even better if you get it as roadkill)
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4. Ruddy Duck (Oxyura jamaicensis)
Invaded: Escaped from captivity in the 1940’s
