WASHINGTON, D.C., JANUARY 28, 2013: A grilled snakehead dish, accompanied by chimichurri, sweet potato chorzo flauta, avocado sauce and nopal cactus relish chipotle creme, is served for a fundraiser for the Oyster Restoration Project in the Chesapeake Bay is held at Tony and Joe's Seafood Place at the Washington Harbour. Chefs make gourmet meals out of snakeheads and other local fish caught in the Chesapeake Bay. The aim is to raise money for oysters, and to promote snakeheads so seafood distributors can better market this abundant fish. A pound of snakehead costs around 6 dollars. (Photo by ASTRID RIECKEN For The Washington Post via Getty Images)
28 Jan 2013
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