We've written much about lionfish, and how the Pacific
native is proliferating in the Atlantic and the Caribbean.
Marine experts say the lionfish is a major threat, ruining
reefs by eating the native species. Lad Akins, director of
operations for REEF, is one of the loudest voices, and his
belief is that humans are the best hope as the lionfish predator.
"If you can't beat 'em, eat 'em," is Akins' motto. He just
put his money where his mouth is, by working with REEF
staff and a high-end chef to create The Lionfish Cookbook.
"Lionfish roundups" are now happening all over the
Caribbean, and a growing number of cooks are using them
at their restaurants in the Caribbean, Florida, and East
Coast cities. Lionfish have a delicate, mild-flavored, white
meat. Some chefs say they taste somewhere between a grouper
and a snapper, while some North Carolina divers we
know who round them up off their coast say "they taste just
like chicken.
Akins worked with Tricia Ferguson, a "personal chef to
the stars" on Bahamas' Harbour Island, to create 45 lionfish-
based recipes, each with a full-color photo. The cookbook
also has background on the lionfish invasion and its
impacts, and details on how to effectively catch, handle
and prepare the fish. If you're renting a house in Florida or the Caribbean and participate in a lionfish roundup,
take a few lionfish home and whip out this cookbook to
prepare a tasty dinner. The paperback costs $16.95 on
Amazon.com; click on the link in our "Books" section at
www.undercurrent.org, and a portion of the proceeds
goes to our efforts to save reefs and their inhabitants.