Interesting article on a traditional food that’s showing up in the US:
You may best know the guinea pig as a nervous little pet that lives in a cage and eats alfalfa pellets.
Now, the rodents are increasingly showing up on plates in the United States.
South American restaurants on both coasts seem to be pushing the trend, answering to demand mostly from Andean expats for what is considered a fine and valuable food in Ecuador, Peru and Colombia. Middle-class foodies with a taste for exotic delicacies are also ordering, photographing and blogging about guinea pig. The animals — called cuyes in Spanish — are usually cooked whole, often grilled, sometimes deep fried. Many diners eat every last morsel, literally from head to toe.
Guinea pigs on the grillBut there may be more to gain from eating guinea pig than bizarre foods bragging rights. According to activists, eating guinea pig is good for the environment.
, an Idaho-based science writer with The Nature Conservancy, says rodents and other small livestock represent a low-impact meat alternative to carbon-costly beef. Miller, who is writing a book about the ecological benefits of eating unconventional meats, visited Colombia several years ago. At the time, he says, conservation groups were expressing concern about local ranchers clearing forest to provide pasture for their cattle — activity that was causing erosion and water pollution.
Honestly this is one of the selling points of fish farming. Most aquaculture species ten pounds of fish feed turns into nearly nine pounds of fish fillets at the end of the season, still I have to wonder about that argument, given that nothing goes to waste from a cow in this country. We eat the meat, we eat the organs, the skin gets tanned into leather, the bones into bone meal, ect. There’s a lot of products that come from a cow besides food.
Still interesting article about eating guinea pig. I’d try one…hell I’m still interested in eating some nutria!
h/t Uncle Jesse
