Yesterday I told you about the Sandals Foundation and the trip myself and the other Beaches Moms took to a local school while we were at the Social Media on the Sand conference in Negril, Jamaica. While I was on this incredible trip, my husband and daughter were taking part in a presentation by another arm of the Sandals Foundation that really shows how committed they are to supporting and protecting the communities they have businesses in. Below is my husband's descriptions of what they took part in.
The environmental wing of the Sandals Foundation deals with marine conservation, marine sanctuaries, in-school conservation programs, educational field trips, planting programs, climate change as well as invasive species which is what the fish pictured above is. The fish is called a Lionfish.
The Lionfish originated in the Indian Ocean.They were brought to an aquarium in Florida in the 1990's until a hurricane swept through and the fish escaped into the Atlantic Ocean. They headed south towards warmer water and unfortunately ended up in the area around Negil. I say unfortunately because the Lionfish is a very aggressive fish that attacks other fish including grouper but also does damage to the coral reefs.
The spines that you can see on the top of the fish are like a flower when they are alive and are poisonous. One of the chefs at the presentation said that if a person were to get stung with one of the spines they would be seeing a doctor for two weeks. There is not a way to catch these fish commercially, they have to be caught individually. Fish pots can be used, however, the Lionfish eats everything in them so they are not able to catch too many at once. They swim in waters about 20-30 feet deep, so they are not close to shore. Bigger Lionfish can grow up to 4-5 pounds. One way to try to eliminate the Lionfish and the damage they are doing to the local environment was to come up with a way to cook them which the Sandals Foundation has done.
We got to see a cooking demonstration where the Lionfish were prepared two ways. The chef in front of us used the grill and made an Escabeche. He started by grilling green pepper, red onion and carrots with vinaigrette, oil and garlic. He then dipped the fish fillets in flour and grilled them adding cajun seasoning, pepper and salt.
After combining the vegetables with the fish, vinegar and more seasoning was added and it was cooked together for a few more minutes. The aroma was amazing.
It was plated with a fried plantain on the side. I think the Lionfish without anything done to it while cooking would actually taste like a mild whitefish, but with all of the seasoning and vegetables, it tasted great. I am not a big fan of fish, however, I finished my whole plate and some of what my daughter didn't eat. The cajun spice and the sourness of the vinegar and vinaigrette and the vegetables made for a great dish. As I mentioned earlier, the fish was prepared two ways. The chef at the other station cooked it in a pan with a curry sauce. Luckily, we were able to try the Lionfish that way and it was equally delicious.
Without the continued efforts of Beaches Resorts to remove the Lionfish, the areas that we view as so beautiful would be changed forever through the destruction of the coral reefs and the possible elimination of other fish.
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