Yoshiko Lai served me a soldier fly appetizer
"BUZZIN’ BACON Like a cross between bacon bits and roasted nuts. Made from super-nutritious black soldier fly larvae raised on Miya’s leftovers Added to soup, salad, or sashimi"
Bun Lai at Miya’s Sushi in New Haven is the mad scientist of the sustainable sushi movement: his largely vegetarian menu lists “invasive species” like moon snails (grilled with lime and sake soy) and Asian shore crabs (deep fried) that threaten East Coast shellfish.
The only carnivorous fish on the menu are wild. “It’s not sustainable to feed other fish to a fish,” Lai says. 68 Howe Street, New Haven; (203) 777-9760.