Now that Pacific lionfish have spread (and continue to spread) throughout the Atlantic, I thought RDO would be interested in what scientists have been discussing concerning how to deal with the problem.
The message below is taken from the NOAA Coral Reef List Server.
Hi all,
The correct link for the lionfish hunter website is http://lionfishhunter.blogspot.com/.
The article in Florida Sportsman did not contain any recipes for lionfish (it does have one for iguana stew!), but did discuss safe handling and preparation of the fish for cooking. I've talked with Chris Flook in Bermuda ([email protected]) who is coordinating the lionfish removal effort there, and has also been working with local chefs to determine their willingness to serve lionfish. His response from the chefs has apparently been overwhelmingly positive--they are anxious to see commercial availability of lionfish for two reasons. First, it apparently is a great fish to work with--fillets are firm and mild, and take seasonings very well. Second, it makes them feel better to be able to serve an invasive rather than a possibly threatened fish like snapper or grouper. Lionfish can be filleted or cooked whole.
From the article (and from talking to Chris and reading info from REEF in the Bahamas)--lionfish are best caught with spear (Bermuda is using frog-gigging spears) or hand net (the type with clear plastic sides and a mesh bottom). Venomous spines are in the dorsal, anal and pelvic fins; in Bermuda, the diver hands off the spear (containing the lionfish) to a partner in the boat, who uses a propane torch to burn off those 3 fins. Other recommendations include cutting off the fins with tin snips or a similar cutting tool (as opposed to burning). Heat denatures the venom; cutting off the fins removes the spines and thus the chance of getting "stuck." The article suggests using graphite gloves; when I asked Chris what type he recommeded, he laughed and said that even gloves that claim to be impenetrable by a knife blade have a disclaimer that they are not puncture-proof, so it sounds like being careful is your best bet!
There are a number of videos on YouTube related to cooking lionfish and to the lionfish removal efforts in both Bermuda and the Bahamas.
My personal hope is that the trend of eating lionfish will catch on in the southeastern US....if we can figure out a feasible way of collecting them from our deeper reefs.
Maia
Maia McGuire, PhD
Florida Sea Grant Extension Agent
150 Sawgrass Road
Bunnell, FL 32110
The message below is taken from the NOAA Coral Reef List Server.
Hi all,
The correct link for the lionfish hunter website is http://lionfishhunter.blogspot.com/.
The article in Florida Sportsman did not contain any recipes for lionfish (it does have one for iguana stew!), but did discuss safe handling and preparation of the fish for cooking. I've talked with Chris Flook in Bermuda ([email protected]) who is coordinating the lionfish removal effort there, and has also been working with local chefs to determine their willingness to serve lionfish. His response from the chefs has apparently been overwhelmingly positive--they are anxious to see commercial availability of lionfish for two reasons. First, it apparently is a great fish to work with--fillets are firm and mild, and take seasonings very well. Second, it makes them feel better to be able to serve an invasive rather than a possibly threatened fish like snapper or grouper. Lionfish can be filleted or cooked whole.
From the article (and from talking to Chris and reading info from REEF in the Bahamas)--lionfish are best caught with spear (Bermuda is using frog-gigging spears) or hand net (the type with clear plastic sides and a mesh bottom). Venomous spines are in the dorsal, anal and pelvic fins; in Bermuda, the diver hands off the spear (containing the lionfish) to a partner in the boat, who uses a propane torch to burn off those 3 fins. Other recommendations include cutting off the fins with tin snips or a similar cutting tool (as opposed to burning). Heat denatures the venom; cutting off the fins removes the spines and thus the chance of getting "stuck." The article suggests using graphite gloves; when I asked Chris what type he recommeded, he laughed and said that even gloves that claim to be impenetrable by a knife blade have a disclaimer that they are not puncture-proof, so it sounds like being careful is your best bet!
There are a number of videos on YouTube related to cooking lionfish and to the lionfish removal efforts in both Bermuda and the Bahamas.
My personal hope is that the trend of eating lionfish will catch on in the southeastern US....if we can figure out a feasible way of collecting them from our deeper reefs.
Maia
Maia McGuire, PhD
Florida Sea Grant Extension Agent
150 Sawgrass Road
Bunnell, FL 32110
