The lionfish has plagued the coasts of the Caribbean, strongly affecting the native flora and fauna of the Dominican Republic. Without natural predators in Creole waters, the only way to reduce its impact is to consume it.
An exquisite texture and a tasty flavor give the introduction to the lionfish. With a long series of preparation methods, which grows over the years, this marine product is increasingly present in exotic dishes and, especially, in Dominican cuisine.
Exploitation as an edible fish has been shown to be effective as well as a method of control in the marine environment.
The measures range from intensive fishing to cooking, the final place where it aims to become a dish with many variations for demanding palates. Dominican chefs are venturing into the novelty and we have already obtained it with great taste and creativity.
So that they have an idea, the mass of the lionfish is similar to the one of the chillo and mere matata. It also contains a great nutritional value.
Today I take advantage of this means to encourage and sensitize its massive consumption because of the threat it represents in the balance of the coastal and marine systems of our country, since this is characterized by being a predator of larvae and small marine species that inhabit our coasts . So it affects our native and endemic species, which represents a threat to our food chain of fish and crustaceans; therefore, human intervention in its consumption is essential.
Today it is impossible to get rid of this fish, but we can contribute to reduce the volumes of the species and have some control over the impact it is having. Recall that the union is strength and all together we can achieve it. Let’s do it!
Post source: https://www.listindiario.com