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."