by capturing and killing them individu- ally, some governments have initiated culling programmes. Local fishermen have also been taught how to catch and dispatch them safely. Even so, many marine biologists believe the best way to contain the lionfish would also be one of the simplest: by eating them. Indeed, some restaurants in Nassau


have begun featuring lionfish on their menus as a novelty item. But as I soon discover, Bahamians are wary of eating what many of them consider to be “that poison fish”. But, I wondered, could they be made to change their minds?


When I first ask the noted Great Exuma chef Susan Gordon if she will share a lionfish dinner with me, she howls with laughter and says, “No way! I’m not touching them.” Eventually, after I ex- plain that the lionfish is harmless once its spines have been removed, and that cooking neutralises any venom, she reluctantly agrees to prepare one. And so, at the kitchen of the Perry Institute, Paul Sikkel brings in a pudgy


18-incher dubbed Big Poppa. Sikkel has removed the spines and Susan promises to eat it with me, but only if I take the first bite. With a crowd of locals and marine


biologists urging us on, Susan fillets, batters and fries up the fish, adding lime juice and garlic. As I raise a forkful to my mouth, I could hear a pin drop—and I remember Hixon telling me, “The nearest hospital is a plane ride away.” The fish is white, flaky and almost


sweet, like grouper. “Delicious,” I say as I take another bite. Susan hesi- tates but takes a forkful. Her verdict: “Mmmmm.” Our audience nods in approval. I


think we’ve convinced them that, when properly cooked, lionfish are safe—and tasty—to eat. But to clinch the deal, I remind them, “In Asia, the lionfish is said to be a powerful aphrodisiac.” I can still hear their laughter and see their smiles. Writer 1, Lionfish 0.


» Click here to see a short film about Mark Hixon’s research into the lionfish.


That’s clear, then


Signs seen near the Taj Mahal, India. Submitted by Dorothy Rayner, York


READER’S DIGEST . rdmag.co.uk


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