Lionfish: A Problem You Can Eat

Lionfish is a generic term used to describe numerous species within the Pterois genus of fish.  Although native to the Indo-Pacific region, lionfish, and in particular the species Pterois volitans or “red lionfish” have infiltrated the waters of the Caribbean and the East Coast of the USA.  One theory suggests that these fish were introduced into the Atlantic via aquariums that were smashed in Hurricane Andrew during the fall of 1992.  Other reports indicate that lionfish were present in the region earlier than that and may have come in the ballast of a ship in transit from the Pacific Ocean.  Despite the uncertain beginnings, the fact is that lionfish have become an invasive species causing harm to the native marine populations. 

An interesting feature of the lionfish, and one that likely enhances its ability to proliferate in this new region, is the venomous spines that protrude from the body.  Along the top there are thirteen dorsal spines, followed by spines along the pectoral fins and three anal spines.  When poked by one of the spines, most people get a swelling around the area of contact similar to a bad bee sting.  When working with a fish, it is best to use sturdy gloves that cannot be penetrated because there is still active venom even after the fish has been killed.  

The question that has been asked of many is what can be done to keep these invasive lionfish at bay?  A first solution is to learn more about them.  Here at The Island School, and in conjunction with the research team at Cape Eleuthera Institute, we are attempting to learn more about lionfish.  Some recent research topics include their mating habits and migration via patch reefs and currents.  These studies have been great and have been able to shine some light onto the behaviors of lionfish.  The second solution is that we have been able to capture a number of lionfish and eat them.  Despite their appearance as a tough fish with too many spines for safe handling, when proper precautions are taken, the potential for harm is dramatically decreased. 

Furthermore, the meat itself is incredibly succulent.  It has been compared to grouper, a fish with historical and cultural ties to The Bahamas, which has seen an increased stress on its population due to overfishing.  The New York Times even wrote an article detailing the increased demand for the fish. http://www.nytimes.com/2011/07/10/science/earth/10fish.html?_r=1&scp=2&sq=lionfish&st=cse

Within The Bahamas fishermen have noticed that with a declining stock of grouper and corresponding rise in lionfish on patch reefs, a switch in which species to target can result in a more fruitful harvest.  The market for lionfish is growing both locally and in the US.  With a seemingly endless supply, fishermen here can be providing for their families while helping to contain the spread of this invasive species.  

Just last night, I had lionfish filets as part of my dinner.  Not only were the fish breaded and fried in an incredible fashion by our sustainable chef Emery, but the taste and consistency were unparalleled, in my opinion.  Should lionfish be present on a menu in your area, be adventurous and give it a chance and know that you are doing a small part to control an invasive species while also protecting  native species the lionfish is usurping.