Anyone who has ever visited a zoological aquarium will have been captivated by its strange beauty, with its unfriendly face, bright reddish colors and covered in what appear to be menacing spikes and spikes. He Lion fish fascinates by its appearance but it has become a veritable invasive pest of the sea, and for this reason Jose Andres encourages us to devour it.
Also known as scorpion fish, the lionfish It is a voracious and lethal predator with few natural enemies, native to the Indo-Pacific waters, but which has spread widely across the warm oceans of half the world. AND seriously concerned to fishermen, biologists and ecologists.
The chef himself tells us in his last newsletter: a single specimen is capable of reducing young marine populations on reefs by up to 90% in just five weeks. It therefore presents a serious threat to marine biodiversitywhose ecosystems are extremely fragile, and which already face enough problems caused by humans and climate change.
to eat lion fish
But if the Asturian chef fervently recommends us to eat this fish, it is not only to protect the sea, he also does so knowingly: claims it’s delicious. And he is not the only professional cook who assures it.
For José Andrés, lionfish meat is similar to lemon fish or mahi mahia popular white fish similar to halibut or a good fresh cod but sweeter, of firm and flavorful meatwhich is separated into flakes, with a texture, the chef assures, perfect for cooking in a thousand ways.
The Colombian chef has already made a plea in favor of its consumption Jorge Rausch in the 2015 edition of Madrid Fusión, when he already warned us of the threat posed by this predator, not only in the waters of the Pacific and the Atlantic, as it has also reached the Mediterranean. Fishing it is not easy, as it is captured with a harpoon and, in addition to being aggressive, it is covered by stinging and poisonous spines Although they are not lethal to humans, they can cause irritation and injuries.
So, if we find lionfish on a restaurant menu or we are lucky enough to find it in our trusted fishmonger, we can encourage ourselves with the advice of José Andrés and try it at home. The popular chef says he often enjoys it in the form of Cevichealthough battered and friedwith tartar sauce, ensures that it is also a delight.
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