The second edition of The Lionfish Cookbook contains brand new recipes from highly regarded culinary professionals throughout the Western Atlantic, Caribbean and Gulf of Mexico, all of whom have created unique methods of preparing lionfish. The original 45 appetizer and entrée recipes from the first edition are included as well, providing a blend of tantalizing recipes, background and impacts of the lionfish invasion, and information on how to effectively catch, handle and prepare lionfish. Although it is highly unlikely that lionfish will ever be eradicated from their invaded range, it is very possible that local populations can be controlled and their impacts minimized simply by adding it to the menu. While many traditional native seafood species are under immense fishing pressure and in need of protection, lionfish are a tasty, nutritious and environmentally conscious seafood choice. There is simply no "greener" fish to eat!
Tricia Ferguson: A Canadian native now living in the Bahamas, Tricia is a marine life enthusiast. As a personal "chef to the stars" on Bahamas' Harbour Island, Tricia has used her expertise with seafood to adapt, modify and develop compatible gourmet tastes and novel combinations for the 45 recipes in this volume to promote lionfish as the new Caribbean delicacy. Lad Akins: As the Executive Director of REEF for16 years, he helped to design and develop the organization's widely recognized marine conservation programs. In 2005, he became the Director of Special Projects addressing the lionfish invasion. His current focus includes research, outreach, training and contol programs. Lad has collected, handled and eaten more invasive lionfish from a range of countries than any other person working on this issue and has helped develop many of the lionfish programs and practices in place throughout the region. This book represents a novel approach to controlling the lionfish invasion.