Lionfish

Wednesday, February 16, 2011

Lionfish

Colourful tropical fish are fun to watch

in an aquarium or home fish tank.

But what happens when exotic fish are released

into the wild and start taking over the seas?

It sounds like science fiction

but exotic fish invasions are a real problem.

A popular aquarium species called the lionfish

has been found in increasing numbers in The Bahamas,

threatening to displace mative fish

and disrupt local fisheries.

Marina showing a lionfish

Lionfish eats young grunts, snapper, grouper, sea urchins...
and they don't have a natural predator in The Bahamas.
Lion fish spines are also venomous
- thought not fatal - to humans.
The stings are pretty poisonous and painful
if people touch the lionfish.
When the fish is dead it's not poisonous any more
so it's absolutely eatable.
The white meat is almost like
the meat of grouper by taste and texture
- rather flaky, a bit sweeter.
Delicious!
In Asia lionfish have been a delicasy for ages.

Marina showing how to clean lionfish
and take out the sharp fins

It is said that lionfish got to the Bahamian waters

by a fish farm nearby.

In 2004 the lionfish sighting was formally confirmed.

In the past 2 months they have increased exponentially

and lionfish can be observed all over

the Bahamian archipelago.

One way to save the reef ecosystem

is to educate people how to catch the lionfish

and to handle it

and to prepair it for food.
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The lionfish come in different sizes
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Filets of lionfish
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Prepared lionfish in 2 ways
- added some salt & pepper and lime,

and lightly covered the filets with flour
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Another way:

Added some salt, pepper & lime
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Frying the filets in garlic oil
.

Almost ready
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Frying the filets in oil
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These ones almost ready as well
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Delicious!
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The Bahamian Cuisine, Part 2

Cooking classes at Abaco Inn

on Wednesday February 16

with Chef Pata & Marina

Lionfish was a really interesting &

popular topic for the locals

- this time we're 14 participiants

almost all living in the Bahamas

- more info about lionfish on its own chapter

- didn't know anything about lionfish

before this cooking class

Making of peas & rice

Peas & Rice
Black eye peas, pigeon peas, red beams or corn
1/4 cup oil
1 can of the above
1 medium onion
1 medium sweet pepper
1tsp thyme
1 sm can tomato paste
chicken base
2 cloves garlic
salt & pepper to taste
4 cups water
2 cups rice

In medium pot add oil, onions and sweet pepper,

cook until just about done.

Add base and seasoning,

stir in paste and cook for about 10 mins,

add rice, mix well.

Add water and bring to a boil.

Stir once more, cover and cook

on medium low heat until rice is done,

about 25mins.
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Chef Pata showing to Betty how to cut cabbage

for cole slaw
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Rice & water added to rice & pies
- put the lid on and let it boil
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Bahamian cabbage salad
Serves 4-6
172 cabbage shredded
1 Lg tomatoes diced
1/2 medium onions diced thin
1/2 sweet pepper diced thin
2-3 sour oranges or 3-4 limes
1-1,5 tbs mayonnaise
salt & pepper to taste

Mix all together and l

et stand in fridge or on counter top

for 30mins before serving.
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Regular Cole Slaw
1/2 cabbage shredded
1 carrot shredded or 1 tomato diced
1/2 meduim onion diced thin
1/2 sweet pepper diced thin
1/4 cup mayonnaise
1-2 tbs vinagar or 2 limes
salt & pepper to taste
splash of cream
1-2 tbs sugar

Mix it all together and

let stand for 30mins before serving.
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Marina showing how to clean & cut lionfish
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Everyone cleaning their lionfish
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Chef Pata frying lionfish
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Some grouper
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Pies & rice
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Cole slaw & Bahamian cabbage salad
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Coconut pies
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Final touch and

we are ready to eat!
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Bahamian Cooking Course

Wednesday, February 9, 2011

Bahamian cooking course

by chef Pata & Marina at Abaco Inn

on Wednesday February 9th at 9am

Pans ready!

Some vegetables for cooking
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Starting with Guava Duff
- the chef didn't make all the food by himself

but with a little help of us

- met there a Hungarian lady called Yoli who had left Hungary

in 1956 and living in the Bahamas

- she assisted in making the guava duff,

well, I measured the flour and baking soda...

Guava Duff

4 tbsp butter
1 c sugar
3 eggs, beaten
2 cups guava pulp
1/2 tsp freshly grated nutmeg
1/2 tsp ground clove
1/2 tsp cinnamon
1/4 tsp groung clove
3 cups flour
2 tsp baking powder
Cream butter with sugar, add eggs, guava and spices.

Beat until smooth.

Sift together flour & baking powder

& add to guava mixture.

The dough will be stiff.

Place mixture in greased top of double boiler

and cook over boiling water;

or use a can with a tightly fitting cover and

place can in tea kettle ot pan of

boiling water about 2/3 from top of can.

Steam 3 hours.

Slice and serve with ButterButter-Egg sauce
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Guava Duff before cooked
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Boiled Fish
2lbs White Fish Filet
1 medium onion sliced
1 medium green pepper diced
2 sticks celery - in cubes
juice of 4/5 limes
crushed hot pepper
salt to taste
1,5 tbsp butter
4/5 diced potatoes
Traditionally the fish was a fish head or fish carcass.

However, to avoid the bones,

we suggest a piece of fish that has been deboned.

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Saute the onions, peppers and celery in the butter.

Add the lime juice & salt.. Add potatoes and cover with water.

Simmer almost soft.

Then add the pieces of fish.

Cook for about 10 mins or until the fish is flaking.

Serve hot with a piece of Johnny Cake, slice of lime and a hot pepper.
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Chicken Souse
Whole chicken cut into small pieces

- we used only chicken breast for this

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1 medium onion sliced
1 medium green pepper diced
2 sticks cellery - in cubes
juice of 4/5 limes
crushed hot pepper
salt to taste
1,5 tbsp butter
4/5 diced potatoes

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Saute the onions, peppers and celery in the butter.

Add the lime juice & salt.

Add chicken parts and potaoes

Add chicken parts and potatoes and cover with water.

Simmer until chicken is cooked and falling off the bone.

Serve hot with a piece of Johnny Cake, slice of lime and a hot pepper.
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