Dangit, now I feel kinda guilty about having opah steaks for dinner last night. I do all the household cooking and my "recipe" is: lightly simmered in a small frying pan with filtered water, tiny bit of olive oil, sea salt, black pepper and just a dusting of garlic, then the remaining "drippings" cooked down into a sauce. The sauce is the hard part--if not watched VERY closely it'll scorch.
One thing that IS good to look for at your local grocers and/or specialty stores: Atlantic lionfish. They're an invasive species in the Atlantic, where the populations from releases in both Florida and Brazil are both headed for the Caribbean. They get to two feet or more, are rapaciously carnivorous, have venomous spines in their dorsal fin to ward off sharks, and have no natural predators in the Atlantic. It's so bad that the National Oceanographic & Atmospheric Administration not only sponsors massive spearfishing tourneys for them,
the NOAA wrote a freakin' cookbook just for the species (Pterois volitans is the Latin). I'm 700 miles inland in a small Rocky Mountain town that's not quite as crazed as South Park (love the song at the start of the movie!) but could get there, and though I've mentioned it several times at my local grocery stores that it's considered a gourmet white ocean fish I doubt their distributors are interested. Those of you closer to water, especially the east and Gulf coasts, might want to start asking around because if there's enough interest we have certainly proven that one thing humanity is ENTIRELY capable of is eating an entire species. This is one of the rare occasions when that would be our best plan--eat ALL the Atlantic lionfishes!
05-15-2015, 09:09 AM
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