Chef Training

Lionfish have no natural predators in our waters, as a result the only known way to control the increasing population of lionfish as an invasive species, is to eat it. Several other countries in the Caribbean Region have undertaken such measures in an effort to combat some of the negative effects of the lionfish. Several workshops were held with local chefs to teach them how to safely handle and prepare lionfish as a viable source of protein.

Two workshops were held in the north and south of the island during the month of August. Several local restaurants on the island in collaboration with the Department of Fisheries hosted these workshops. The chefs were taught how to safely handle and remove the venomous spines from the lionfish and how to fillet the fish. They were then given the opportunity to creatively prepare the fish dishes similarly to how they would use in other fillet fish dishes. Each creative dish was sampled and voted on by the other workshop attendees and fisheries staff.

Sandals Resort Chef diligently works to prepare lionfish themed dishes

Chefs use PVC gloves to handle lionfish before the spines are removed.