Green Fig and Lionfish. Allen Susser
Lionfish by the Numbers
1.EAT THEM TO BEAT THEM.
2.Lionfish reach adult size in approximately two years.
3.The largest record lionfish measured a little over 47.7 cm or 19.5 inches and was speared near Islamorada, Florida.
4.In lab studies, lionfish die when water temperatures reach 50 degrees Fahrenheit or 10 degrees Celsius.
5.Lionfish have been visually sighted down to depths of 1,000 feet or 305 meters.
6.Female lionfish are sexually mature and will release eggs when they reach seven to eight inches in length or at approximately one year old.
7.A female lionfish can release between 12,000 and 15,000 unfertilized eggs every four days year round, or approximately two million eggs per year, in warm Caribbean waters.
8.A lionfish’s stomach can expand to up to thirty times its normal volume.
9.A lionfish can eat prey that is just over half its own body size if it can get its mouth around the prey.
10.Lionfish are known to eat just about every marine creature in their range, including over seventy different fish, invertebrates, and mollusks.
11.A single lionfish may reduce the number of juvenile native fish on any given reef by approximately 79 percent in just five weeks.
12.Lionfish have eighteen venomous spines that are capable of easily penetrating human skin and delivering a very painful sting. Thirteen of these spines are located along the spine in the dorsal fins; there is one short spine in the leading edge of each of the pelvic fins, and there are three short spines in the leading edge of the anal fin. The venom is a protein-based combination of a neuromuscular toxin and a neurotransmitter called acetylcholine. The venom can be denatured (or rendered inert) by applying heat or freezing.
13.Recommended first aid for lionfish stings and envenomation include surfacing safely from a dive, removing any broken spines, and disinfecting the wound, then applying non-scalding hot water for thirty to ninety minutes. Monitor for signs of allergic reaction or shock and react accordingly. Seek medical treatment immediately.
14.There have been zero known human fatalities due to a lionfish envenomation.
15.Yes, you can eat lionfish. They are not poisonous!
Chef…is it safe and is it delicious? This was the thought running through the minds of a dozen of my chef friends when I asked them to collaborate on this sustainable seafood cookbook focused on lionfish by sharing a soulful Caribbean-inspired lionfish recipe. I am humbled by the amazing and rapid responses I received from these chefs, who care greatly about fish cookery and seasonal freshness. These chefs know their fish and are happy to help you eat sustainably.
Sustainable seafood, in simple terms, suggests the intent to make sure that there are enough fish in the sea to maintain a natural balance and sustain life for centuries to come. This includes rivers, streams, lakes, bays, reefs, gulfs, seas, and oceans. It is our hope that our grandkids and their grandkids can enjoy the wonders of nature and have the choice of eating wild fresh fish. You can make that choice today.
I have added recipes to each chapter from a group of very talented chefs and personal friends who are taking a leadership role and making a sustainable statement through their cooking.
Fish cookery is not just for chefs. Anyone can cook fish. It may take some nerve and some practice, but you will learn that it is worth every delicious bite. In fact, some of these chefs had never even tasted lionfish until I introduced it to them. I would like to note here that most of the recipes are for lionfish; nonetheless, these flavors and cooking techniques can be applied to most fish and shellfish. Go for what is freshest.
I introduced lionfish to the culinary world a few years ago in Florida. I had occasionally cooked the fish at Chef Allen’s, my restaurant in Miami. But the problem posed by lionfish grew to be even more serious as this invasive species, which was already physically hurting the Florida reefs and coastline, spread to the Bahamas and then throughout the entire Caribbean.
At a recent collaborative benefit dinner for the James Beard Foundation, I chose to serve lionfish to the waiting foodies. They all loved its taste and briny fresh aroma. One guest asked if I had special training in how to carefully prepare this fish, as in Japan you must be certified and strictly licensed to serve the poisonous Fugu blowfish—a risky Japanese delicacy. I explained this is not that kind of fish. The lionfish is not poisonous, but it does have venom in the dorsal fins, and, when handling the fish, care must be taken to prevent being poked. Luckily, though, these are snipped away by the fishmonger before it comes into the kitchen. In the end, the sense of adventure and the intrigue of this exotic fish make for stimulating conversation and yummy eating.
“You cannot get an influence from the cuisine of a country
if you don’t understand it. You’ve got to study it.”
—Chef Ferran Adria
Dry Season
The Caribbean spring is liberating. The planting season there is at the end of the dry season, leading to young and tender blooming flavors. It is a delicious time of year to try something new. Spring is fresh and green and makes for a green world for soul-searching. I have chosen to begin the adventure of eating lionfish here. The preparations are simple, and the time needed in the kitchen is minimal. It is my intent to get you excited about eating lionfish.
The tropical climate in the Caribbean is divided into two seasons instead of the traditional four. Locals refer to them as the dry season and the wet season. The dry season runs from about February to June. This would compare seasonally to springtime weather on the mainland with its early stages beginning in winter. This is the most ideal time on the islands. Overall, temperatures are in the mid-eighties throughout most of the region, and prevailing northeast trade winds make for comfortable days and cooler evening breezes.
Caribbeans take pride in cooking with local seasonal ingredients, often sourced from their own backyard farm. They live close to the earth in a joyful and simple way. For anyone who adores food and cooking, spring offers refreshing colors and the start of fresh local produce from the garden, farmers’ market, and grocery store.
The key is to keep things uncomplicated and let the quality of seasonal ingredients shine through. In the dry season, look for fresh callaloo, kale, Malabar spinach, coconuts, cucumbers, seasoning peppers, green bananas, passion fruit, and fresh young aromatic greens and herbs. Take advantage of spring’s abundance.
Spring
Lionfish Ceviche with Mango and Lime
Lionfish Souscaille
Green Fig & Saltfish
West Indian Coconut Spiced Lionfish
Thai Basil Baked Lionfish
Lionfish with Malabar Spinach Pesto
Green Spiced Lionfish with Plantains