| cheapbag214s |
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| Joined: 27 Jun 2013 |
| Posts: 20570 |
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| Location: England |
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| predicts that in a year we'll be seeing a lot more lionfish on menus. He calls it a fish that "has it all": great-tasting flesh, and a readymade hunting and distribution system. That's because the lionfish share one of their habitats, the coastal waters of the Bahamas, with the spiny lobster, which Landers says "supplies the vast majority of the crustaceans sold at the Red Lobster restaurant chain." A reef fish, lionfish must be caught by hand, either by net or spear. Since lobster traps are illegal, fishermen "are already down there under the water," spearing spiny lobster and "seeing the lionfish,[link widoczny dla zalogowanych]," Landers says. Give them a decent price per pound, he suggests, and fishermen could "deny habitat to lionfish over a substantial part of the Caribbean."Avid fisherman and chef Kerry Heffernan, who is writing a cookbook based on his year in Sag Harbor, believes that the best chance of creating an invasive fish commercial harvest is to first create the demand. He sees |
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