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Chef José Andrés is a source of gastronomic wisdom. Whether for his gastronomic proposals, his restaurants, his culinary advice or his humanitarian work, the Spanish chef is a true reference in the sector. That is why today we are echoing a piece of advice that José Andrés proposes for eating a specific type of fish. We are talking about lionfish. On this occasion, the chef is working to raise awareness about this fish, as it is an invasive species that poses a great threat to biodiversity and marine ecosystems in the oceans and is capable of reducing young populations in reefs by up to 90% in just five weeks.
And what does José Andrés propose to reduce this problem? To increase the consumption of lionfish for food. If consumption increases, fishing for lionfish will also increase and the marine ecosystem will benefit. Catching lionfish is not easy. They cannot be caught with hook and line, but with harpoons, and require expert divers. Lionfish are covered with 18 poisonous spines, the sting of which is quite painful, as José Andrés himself explains on his website Longer Tables.
It can be cooked in many ways
But despite its poisonous and wild appearance, lionfish is a white, flaky fish with a firm texture and a fairly mild, slightly buttery flavour. José Andrés suggests several ways to eat it: from preparing a fresh lionfish ceviche with salt water from the ocean and a little lime to a recipe for fried lionfish with tartar sauce and herb oil (which can be substituted with sea bream or sea bream, if you can’t find that species).
In addition, the chef owns a restaurant in the Bahamas, Fish by José Andrés, with a project related to this species to serve the fish and help the marine ecosystem of that region.