Lionfish Become Culinary Delight in Cyprus

Quick Smiles:

• Cypriot fishermen and chefs are teaming up to fight the lionfish invasion.
• Local restaurants are adding lionfish dishes, making the fish more popular and affordable.
• Turning an invasive species into cuisine helps protect Mediterranean biodiversity.

Cyprus has found a creative solution to the invasive lionfish problem: eat them! Local fishermen and chefs are collaborating, transforming this underwater threat into a delicious new menu item for restaurants and markets.

The lionfish, native to the Indo-Pacific, has become a major problem in the Mediterranean, multiplying rapidly and having few natural predators in its new environment. Still, Cypriots see opportunity by safely preparing the fish, removing its toxic spines, and sharing tasty dishes that are gaining in popularity.

“First of all it has to be cleaned, it is very dangerous,” Stephanos Mentonis, a fish tavern owner in Larnaca, Cyprus, shared. “You have to cut the spines off… if you get pricked, you will not die but it you be in terrible pain.”

European Union Fisheries Commissioner Costas Kadis highlighted the #TasteTheOcean campaign, which encourages restaurants and fishmongers to introduce lionfish to customers. He says, “By incorporating invasive species such as lionfish into our diet, we can turn this challenge into an opportunity for the fisheries sector and at the same time help limit the environmental threat caused by these species.”

Lionfish is now sold at a competitive price, often half the cost of favorites like sea bass, and diners are enjoying its fluffy, tender meat. Past culling methods only offered temporary relief, but the culinary approach could tip the scales in favor of native marine life.

With this delicious, sustainable strategy, Cyprus shines as an inspirational example of how communities can protect the sea while enjoying a tasty meal.

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