Lionfish – From Reef to Table

By Val Schoger; Photos by Sonja Revels and Diver's Den

Lionfish are native to the tropical waters of the Indian Ocean. Their first introduction to the US was as imported colorful additions to tropical aquariums. Today, lionfish have adapted to our local habitat and are one of the many invasive species that are found in the United States. With very few natural predators, lionfish have spread throughout the Caribbean and the Atlantic Coast and have made their way to the Gulf of Mexico where first sightings of these colorful fish were recorded in 2010.

According to Rick O’Connor, Sea Grant Extension Agent in Escambia County, a study conducted in Pensacola shows that the lionfish population on Florida’s northern Gulf Coast has doubled every year since 2010 and that lionfish densities are highest on artificial reefs. O’Connor states that invasive lionfish may spawn 30,000 – 40,000 eggs every 2 to 4 days.

With a ferocious appetite, lionfish feed on everything that can fit into their mouths, which means that they are threatening Florida’s saltwater reefs, where they prey on small and juvenile reef fish, such as snapper and grouper.

With their red, brown, and white stripes and their large fan- like fins, lionfish look beautiful and imposing . Adults can reach a length of up to 18 inches. Several large venomous spines protrude from the fish’s underside and back; while not deadly to humans, these venomous barbs are a strong deterrent to potential predators. Large grouper varieties, such as the Tiger Grouper and the Nassau Grouper, as well as Moray Eels and sharks, are known to feed on lionfish and remain unharmed by the venomous spines. However, there is no indication that a balance will be struck, nor will there be a decimation of lionfish through natural predators. Therefore, any attempts to eradicate this invasive species must come from humans.

Local divers Stacie and Clay Galbreath of Diver’s Den have confirmed seeing lionfish by the dozens on reefs and various structures along the Gulf Coast  They have made it a general rule to kill every lionfish that they see during their frequent dive trips and they also provide safe-handling courses for other divers to safely kill and handle the venomous fish. However, killing the fish on a bigger scale is what is needed.

Channing St. Aubin of the U .S . Fish & Wildlife Service states that lionfish can be found in waters anywhere from 5 feet to 1,000 feet deep, but the average recreational diver will not usually dive below 130 feet. He emphasizes, “Lionfish will not go away. They are a permanent problem that we need to live and deal with.” Harvesting lionfish on a bigger scale and offering it in restaurants seems to be a viable solution. “Once the demand for lionfish is there, everything will fall into place .” states St. Aubin.

According to the website of the Florida Fish and Wildlife Commission (http://myfwc.com/fishing/saltwater/recreational/ lionfish/), a recreational fishing license is not required to harvest lionfish while using a pole spear, a Hawaiian Sling, a hand-held net, or any spearing device that is specifically designed and marketed exclusively for lionfish. The sale of commercially harvested lionfish requires a saltwater products license.

Legal Gear:  hook and line, spear, hand-held nets, and any other legal harvest gear.

Handling

Lionfish have up to 18 venomous spines on their dorsal, pelvic, and anal fins that can cause painful stings to humans. Stings can cause swelling, blistering, dizziness, necrosis, and even temporary paralysis. If stung, immerse the wound in hot (not scalding) water for 30 to 90 minutes and seek medical attention if necessary.

You can minimize the risk of stings by using puncture- proof gloves . Firmly grasp the dead lionfish by its head to avoid the venomous spines .

Cleaning

Wear puncture-proof protective gloves, handle the fish with kitchen tongs, and use kitchen shears or clippers to remove all venomous dorsal, anal, and pelvic spines . The lionfish can be cleaned like any other fish once those venomous spines are removed.

Once the spines are cut off, remove the innards and scales and rinse the fish thoroughly.

What you can do to help eradicate Lionfish: 

• Create a demand for lionfish by asking for it at your favorite seafood restaurant and always eat lionfish whenever you see it on the menu!
• Support the restaurants, stores, and other businesses that sell wild-caught lionfish by ordering lionfish.
•  As a diver or fisherman, learn as much as you can about lionfish and do what you can to help eradicate this invasive species . Contact Diver’s Den to find out about the next safe-handling course for lionfish.
• A map of lionfish sightings can be found online at http://www.lionfishmap.org/Map.php. There is currently only data from the Pensacola area.
• To help the research efforts, report your lionfish sightings online at http://www.lionfishmap.org/or at http://myfwc.com/fishing/saltwater/recreational/lionfish/report/. There is even a smartphone app that can be downloaded for iPhones and Android . The name of the app is Report Florida Lionfish.

 

[box type=”shadow” ]The 3rd Annual Lionfish “Lion-Tamer” Dive Tournament will take place at Captain Anderson’s Marina, 5550 N Lagoon Dr, Panama City, FL  32408 on Saturday, July 26 from 5 am to 4pm with public weigh-in at 4pm and a Lionfish COOK OFF at 6pm. For more info, contact: Diver’s Den, Tel: (850) 527-8022 [/box]

 Whole Fried Cajun-Seasoned Lionfish

Ingredients

• 4 whole lionfish (cleaned and de-barbed)
• 1 1/2 teaspoons Cajun seasoning*
• 3 tablespoons self-rising flour
• 1/2 cup plain yellow cornmeal
• 1 teaspoon garlic powder
• 1 tablespoon butter
• 2 tablespoons olive oil
• Lemon (optional)

Preparation

1. Follow the instructions above to safely handle and clean the fish, as well as remove the venomous barbs from the fish.
2. Rub 1 tsp . of the Cajun seasoning onto the fish . Combine the remaining seasoning, flour, and cornmeal. Dredge fillets in the flour mixture and shake off the excess mixture.
3. Melt butter with oil in a large skillet over medium-high heat; add the whole fish and cook for 3 to 4 minutes on each side or until the fish flakes with a fork.
4. Add freshly cut lemon slices, your choice of salad and serve immediately.