Many seas of the world are seeing an increase in the number and type of invasive species because of climate change. It’s certainly the case in the Caribbean, where a growing invasion of lionfish poses a thread to the endemic biodiversity.
The lionfish is carnivorous and has a refined palate, feasting on crab, lobster, crustaceans and octopus. This voracious appetite has two consequences: the first is the decline in the native species it hunts, and the second is that the meat of the lionfish is extremely tasty! So how can we transform this problem into a solution? By cooking it!
Marine biologist Josselyn Bryan Arboleda shows us how by interpreting a recipe of Laura Lynn Bryan Arboleda. As well as lionfish, other ingredients include the basket pepper, breadfruit, coconut oil and more: a delicious dish that delivers the aromas and flavors of the Caribbean.
How It’s Made is a new format for Terra Madre Salone del Gusto 2020. They are accessible for free on this site! This episode of How It’s Made is promoted by Slow Fish Caribe, a project to conserve the biodiversity of coastal ecosystems in the Caribbean and its coral reefs.
Event languages: IT, EN, ES