msnbc.com/environment Has a article today about eating lionfish and how they are trying to create a market for the meat.
My friend James Clark is an awesome local chef and has some cool videos on you tube on cleaning lionfish. Link below . Have not tried it yet but I took him fishing one day and we caught a scorpionfish and he said you have to try it. I was gonna throw it back. It’s as good as hog snapper!
quote:This is a very good video and the lionfish meat looks great. I'm gonna start keeping these things.
Originally posted by satisfiedMy friend James Clark is an awesome local chef and has some cool videos on you tube on cleaning lionfish. Link below . Have not tried it yet but I took him fishing one day and we caught a scorpionfish and he said you have to try it. I was gonna throw it back. It’s as good as hog snapper!
http://marinainnchef.wordpress.com/2010/07/09/lion-fish/
Diving in the Philippines I encountered this fish more frequently than desired. Absolutely gorgeous… But a voracious predator with very few enemies.
As a predator, I can’t see them being welcomed on the Eastern Seaboard. Creating a “market” means Federal regulation and thus possibly a harvest quota, when in fact this species needs to be removed from our ecosystem post-haste.
Also, the Lionfish is not a commercial species recognized by the FDA and may pose a problem for HAACP compliant processors that distribute this product.
Hats off to Chef James for his research (and brass cojones)
“Negative. I’m a meat popsicle!”
This is already a market for Lionfish in the east.
There is a market for everything in the east.
Easternside
Like I stated before…If you are not bringing in 50-100lbs per trip, there is no feasible market for the product. A restaurant is not going to get 3-5 one lb fish and put it on the menu or run a “special” with a hit or miss product. The few lionfish that are being taken on R&R and by divers will never amount to a viable commercial market.
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http://www.stellamarisseafood.com/
NMFS = No More Fishing Season
“Back home we got a taxidermy man. He gonna have a heart attack when he see what I brung him”
Sells - I understand your point, but it is possible. The price would just need to reflect the scarcity of the product. And people would have to be willing to pay that price. Might be difficult, but it does have a catchy name that eccentric wealthy types may like.
BRAINSTORM
I can think of 3 places that would use it…Woodlands and Sanctuary, and Inn at Palmetto Bluff. All three are places that use off the wall species, and price is no object. You still need to find a wholesaler that is willing to handle the product. Anything is possible, but I still think you could not get enough to supply one place, as an average fish order is 25-50 lbs.
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http://www.stellamarisseafood.com/
NMFS = No More Fishing Season
“Back home we got a taxidermy man. He gonna have a heart attack when he see what I brung him”