On how the lionfish came ( Pterios volitans) to the Caribbean there are several versions, including one which states that first appeared in 1985 on the shores of Miami, South of the United States and that reproduction was higher in 1992 after the passage of the hurricane Andrew, although to some scientists the majority have left from aquariums.
Anyway, their destructive presence is manifested in Mexico, Guatemala, Cuba, Dominican Republic, Colombia, Bermuda and Barbados, among others. Ecologists of the Caribbean Region agree that combating lionfish should be done with control standards to avoid creating environmental imbalances. Several countries have developed training initiatives ranging from sharks to control population growth, until commercial fishing gastronomic purposes. It also is promoting its hunting with trained divers because their meat consumption “is a delight.”
The only danger is while he is alive and while it is manipulated for the preparation, as any accident with the spikes can be as severe as the sting of a wasp or to endanger the life of the person.
“The fish poison is located in the epidermal glands and it is protein when being cooked denatures and converted into amino acids, ie in Food”, as manifested by specialists. Various institutions and organizations have promoted an awareness program targeting fishermen on the importance of the capture of this fish as it represents a threat not only to ecosystems but also economic and tourist.
But the hunt for this colorful animal is easy: has in its body a mixture of red stripes, black and white which extend to their fins, which resemble a mane and have venom glands, which uses to kill their prey and can be a danger to humans.
Countries like Mexico and Colombia have invested in support of commercial fishing of this invasive species with significant progress in reducing its population. In the Cayman Islands, Dominican Republic and the tourist area of Mexico and Honduras reefs are known the contests and offer rewards for its capture.
And last but not least many hotel chains held gastronomic festivals with recipes ranging from roast with spices lionfish, to preparations including combinations with mango, beer, coconut, potato or native fruits of each country in the Caribbean region.
By Gustavo Carrasquel | ANCA24