May 2, 2014 — It's become one of the ingredients most sought after by local chefs and food lovers: the lionfish.
This spiny, venomous and perniciously invasive creature — once prized only by saltwater-aquarium aficionados — is as elusive on area menus as it is prolific in South Florida's waters.
But Sunday, locals will get a rare chance to feast on this candy-striped invader during Lionfish Fest, a two-day lionfish roundup and cooking competition in south Fort Myers.
"I'm stoked to try out a new fish," said Brian Roland, chef and founder of Naples' Crave Culinaire which will compete in Sunday's lionfish cook-off. "I'm hoping if the demand starts to pick up here then more fishermen will try to start and source it."
Easier said than done.
Area seafood suppliers have scoured their sources for lionfish for more than a year.
What have they found?
"None whatsoever," said Ashton Henry, general manager of The Fish Lady Seafood Company in south Fort Myers. "I'd say 15 to 20 percent of our customers have asked for it — a few dozen, at least. Quite a few restaurants want to serve the invasive fish no one else has."
Read the full story and watch the video from the News-Press