‘They ate the shrimp, they even ate the crab’: Thai fishers count the cost of a voracious invader

T he menu at Kor-Tae seafood restaurant, in Thailand’s Samut Prakan province, is filled with Thai classics – from tom yum talay, a fragrant hot and sour soup, to spicy larb salads. But the restaurant’s chef is also experimenting with a more controversial ingredient: blackchin tilapia. Researchers h...

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