The Final Solution to the Lion Fish Problem ...
Eric Shapiro - N.Y. Press posted 7/15/2010
The immigration debate has been ubiquitous in national news since the passage of the controversial bill, S.B. 1070 in Arizona. However, an immigration of a different, more perilous sort has gained comparatively little attention. Like a horde of Jewish grandparents returning from Boca to plague their helpless children and grandchildren with incessant nagging, the lionfish have swept into waters where they are not welcome. The solution? Kill them all. And then eat them.
The lionfishes' wave of terror began when a number of them were released from their tanks in the late 1980s and early '90s. They had built up a formidable presence off the coast of North Carolina by 2000 and then made their way to the Gulf of Mexico and the Caribbean.
The lionfish are equipped with venomous spines with the potential to ruin a swimmer’s day, but of far greater concern is their tendency to prey on the other fish in coral reefs, wreaking havoc on their fragile ecosystems. Without natural predators, the lionfish are free to continue their rampage unchecked.
According to The Washington Post, a group of scientists recently wrote a journal article designating lionfish as one of the top 15 threats to biodiversity throughout the world.
To combat the aquatic threat, conservationists have formed an alliance with the food industry. Apparently, in addition to being a grave environmental threat, lionfish make great entrées. The Washington Post asked Ripple chef Terry Diggs to describe the process of preparing a lionfish. One method is to cure it in lemon juice and salt to create a garnish for a zucchini and summer squash soup. Another is to sautee it in brown butter, add some vinegar and serve it over greens.
Facebook groups like “Lionfish Derby,” “Eat the Lionfish,” and “I Spear Lionfish” show that not everyone is apathetic about the threat. Having come across lionfish in Belize this past winter, my sympathies go out to those unfortunate enough to become their victims, human and fish alike.
The immigration debate has been ubiquitous in national news since the passage of the controversial bill, S.B. 1070 in Arizona. However, an immigration of a different, more perilous sort has gained comparatively little attention. Like a horde of Jewish grandparents returning from Boca to plague their helpless children and grandchildren with incessant nagging, the lionfish have swept into waters where they are not welcome. The solution? Kill them all. And then eat them.
The lionfishes' wave of terror began when a number of them were released from their tanks in the late 1980s and early '90s. They had built up a formidable presence off the coast of North Carolina by 2000 and then made their way to the Gulf of Mexico and the Caribbean.
The lionfish are equipped with venomous spines with the potential to ruin a swimmer’s day, but of far greater concern is their tendency to prey on the other fish in coral reefs, wreaking havoc on their fragile ecosystems. Without natural predators, the lionfish are free to continue their rampage unchecked.
According to The Washington Post, a group of scientists recently wrote a journal article designating lionfish as one of the top 15 threats to biodiversity throughout the world.
To combat the aquatic threat, conservationists have formed an alliance with the food industry. Apparently, in addition to being a grave environmental threat, lionfish make great entrées. The Washington Post asked Ripple chef Terry Diggs to describe the process of preparing a lionfish. One method is to cure it in lemon juice and salt to create a garnish for a zucchini and summer squash soup. Another is to sautee it in brown butter, add some vinegar and serve it over greens.
Facebook groups like “Lionfish Derby,” “Eat the Lionfish,” and “I Spear Lionfish” show that not everyone is apathetic about the threat. Having come across lionfish in Belize this past winter, my sympathies go out to those unfortunate enough to become their victims, human and fish alike.