Lionfish might seem to be rather a dangerous but beautiful fish for the supper table, given it has such venomous dorsal fins and is incredibly painful when it stings. However, it is finding its way onto the menu because of its sudden rise in numbers and clearly delicious flavour. It could be the new fishy food craze !
The Lionfish is by understatement a bit of a bully on the reef. It eats most other fish and patrols its patch with considerable alacrity and pomp as it has no known predators. It is native to the western Pacific Ocean but is also found throughout the Atlantic, the Gulf of Mexico and the Caribbean. The widespread nature of the fish comes from its popularity as an aquarium speciality which lost its appeal and was dumped in warm waters.
Eating it may be the only way forward in controlling its numbers. Unfortunately, they are squeezing out other reef fish and conservationists are very keen to reduce the population.
It has quite a distinct flavour. Read the National Geographic as it is quoted “moist, buttery meat that is often compared to hogfish, one of the most popular reef fish served in restaurants.” It can be boiled or pan seared.
In 2010, the US National Oceanic and Atmospheric Administration began promoting the fish for the recipe book- indeed there is a demand for the tasty flesh as fisherman around the Florida panhandle have been discovering. It is commonly caught with spears or in crab and lobster pots.
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