Wednesday, May 11, 2005

Something Doesn't Smell Fishy

In what is perhaps the epitomy of innovation, a group of Japanese companies has come up with a unique way of dealing with the invasive black bass (Micropterus sp.). As reported by Daily Yomiuri, the companies have worked together to perfect the process of carbonizing the fish - in other words, they're making bass charcoal. The charcoal is used as a room deodorizer, with the label "We no longer eat crucian carp and ayu sweetfish, just odors."


Anonymous said...

Aw, heck. It's not an educated comment or anything, but I'll say it anyway.
This concept and the whole article you linked to is one of the niftiest things I've ever read. I had no idea...
Thanks for showing us that.

Jennifer Forman Orth said...

I agree it is very cool. My only regret was that I could not find a photo of the product!