“The Lionfish Cookbook: The Caribbean’s New Delicacy”

by Owen James Burke

In less than 30 years, the red lionfish has multiplied and spread eastward across the Caribbean, north to North Carolina and south to Brazil. However, it is not native to these parts, and previously only ranged in the Pacific and Indian oceans where their populations maintained a balance with the surrounding ecosystem. The case of the red lionfish is the first record of any invasive marine fish successfully establishing itself in Atlantic waters, they have no known predators in their new waters, and their exponential rate of population growth is unprecedented.

The lionfish does make for worthwhile table fare, according to a cookbook that has just been published by reef.org solely dedicated to lionfish preparation, entitled “The Lionfish Cookbook: The Caribbean’s New Delicacy.” Apparently the meat of the fish is quite versatile, and can be enjoyably prepared in at least 45 different ways, say authors Ferguson and Akins.


While culinary artists Tricia Ferguson and Lad Akins prepare “The Lionfish Cookbook” for the palate of the human contingency, divers off of Honduras attempt to provoke sharks to prey on the spiny fish. Although it may not do much of anything to reduce spread and population growth, it could be considered one source of seafood in the Caribbean that is well stocked, for sharks and people alike.

*via natgeo and reef.org*

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