One of the most recognized chefs worldwide revealed which fish likes to cook and eat. The choice is completely escaped to the most common species in Portuguese and Spanish kitchens and brings with it a message of sustainability.
In fish newsstands, there are always species that attract the attention of chefs and customers. Between salmon, gold, or bass, the eyes almost always fall into the most popular. But José Andrés, a well -known Spanish chef based in the United States, decided to highlight a much less conventional option.
The cook, who is also the founder of the World Central Kitchen humanitarian organization, does not hide the enthusiasm for a fish that many know only from aquariums. However, it ensures that it is a rare and absolutely delicious delicacy.
An unexpected choice
According to the Spanish newspaper El Español, José Andrés revealed in an interview and his newsletter that his favorite fish is the lion fish. With flashy colors and poisonous pimples, this Caribbean invading predator is seen as a threat to marine ecosystems. For the chef, however, it is also an opportunity.
“Although its appearance is intimidating, the experience of the taste is completely different,” he explained. According to him, white meat, in chips, resembles cod or even Mahi Mahi, but with a unique flavor.
A threat to the reefs
José Andrés’ enthusiasm is not limited to cooking this fish. The lion fish, originally from the Pacific, became invader in the hot water and threatens to destroy coral reefs. Studies indicate that the population of young fish from Recife in a few weeks can be reduced by up to 90%.
Faced with this scenario, the chef argues that consumption of this species can be part of the solution. “The more we fish and cook, the more ecosystems and fishing communities help,” he argues.
Health benefits
In addition to the positive environmental impact, lion fish has an enviable nutritional profile. It is rich in omega-3 fatty acids, in quantities higher than those of PARGO or Tuna. These nutrients are fundamental to cardiovascular health, reinforce the immune system and can contribute to reducing inflammation.
José Andrés also points out that it is a lean fish, with few calories, which makes it a good option for those looking for a balanced diet without losing flavor.
Versatility in the kitchen
At the time of preparing it, the Spanish chef prefers to cook the lion fish simply, so as not to mask its flavor. It can be grilled, baked in the oven or made in fillets. The meat is released in chips and adapts to both sophisticated dishes and more homemade recipes.
The salt crust technique, for example, is also possible, but José Andrés recommends attention to excessive salt consumption, especially in people with hypertension. Alternatively, it suggests the use of spices or flavored oils.
More than gastronomy
For the chef, this choice is not just a matter of taste. It is also about sensitizing the need for balance between tradition and sustainability. “Eating lion fish is not just enjoying a delicious dish. It is also contributing to protect the oceans,” he says.
The message meets the philosophy that José Andrés has been promoting throughout his career, where gastronomy serves as a tool for social and environmental transformation.
Between Portugal and the world
Although lion fish is not common in Portuguese waters, history is still interest for national consumers. Portugal is one of the largest per capita fish consumer countries in Europe, and food choices have a direct impact on the preservation of marine species.
Thus, José André’s example can inspire a wider reflection on the role of gastronomy in the balance of ecosystems, even in species that are not part of the traditional Portuguese menu.
A delicacy with message
Quoted by, José Andrés summarizes his passion clearly: “It’s absolutely delicious.” But your insistence on talking about lion fish goes far beyond the pleasure of the table. It is also a warning about the responsibility we all have in choosing food and the impact that these choices have on the planet.
Also read:
