The lionfish comes from the waters of the Indian and Pacific oceans. Until recently, it was practically an unknown species in the Western Atlantic. Because the lionfish has no natural predators in this part of the world, it has expanded rapidly throughout the reef ecosystems of the Caribbean, threatening their integrity and productivity, and it is expected that this species will reach the waters of South America in the coming years.
Despite the increasing abundance of this species in the Caribbean, inhabitants of the region remain unfamiliar with the taste of its soft white flesh, which is rich in Omega 3. It has a delicate flavor and is easy to prepare in different recipes.
In recent years, to encourage the consumption of lionfish, different countries of the Caribbean region have organized culinary festivals around the preparation and tasting of this species.
“Let's cook and eat!” is the campaign run by the Corporación ambiental CORALINA and the Universidad Nacional de Colombia – Caribbean Headquarters, with the support of the Slow Fish Caribe project, financed by the EU . Throughout the month of March, a series of activities related to the lionfish will take place on the islands of San Andrés, Providencia, and Santa Catalina (Colombia). The activities will include a fishing contest, classes on cooking lionfish and making jewelry and handicrafts from its beautiful spines, and community workshops on campaigns to raise consumer awareness.
To learn more about the event follow Slow Fish Caribe
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