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During the lionfish tasting record attempt, every guest tried at least three different recipes. Chefs from Greece and abroad cooked the dishes alongside restaurant professionals.<\/p>\n
Why a lionfish tasting record matters<\/strong><\/p>\n The night formed part of the GuardIAS project, an EU-funded research programme<\/a> that the University of the Aegean coordinates. It centred on Pterois miles, an alien species spreading across the Mediterranean while threatening marine ecosystems.<\/p>\n In particular, organisers wanted to show how a species that challenges the sea can become a creative ingredient in the kitchen. Besides chefs, fishers, representatives of local bodies and Santorini residents joined the evening.<\/p>\n Read more: Akrotiri, Santorini: The Bronze Age City Frozen in Ash<\/p>\n Science, gastronomy and the local community worked together to protect the environment, the university said. Strong attendance proved that awareness campaigns can become a lively, hands-on experience, it said.<\/p>\n The lionfish tasting record bid also highlighted new ways to use the fish in Greek cooking. Its main message was that tackling alien species requires cooperation, information, fresh ideas and active public involvement.<\/p>\n A predator from the Indo-Pacific<\/strong><\/p>\n Native to the Indo-Pacific, the lionfish entered the Mediterranean through the Suez Canal, according to the GuardIAS lionfish case study<\/a>. Its 17 venomous spines make it a hazard for swimmers, divers and fishers.<\/p>\n Because few natural predators keep it in check, populations grow quickly. In addition, researchers on the project run lionfish removals with volunteer divers in Santorini and Crete.<\/p>\n Back in 2019, conservationists urged Greek chefs to cook it to curb its spread. Greek waters face other invaders too, including the toxic silver-cheeked pufferfish.<\/p>\n After the tasting, the evening closed with music in the outdoor space of Santo 1911.<\/p>\n (Source: Ta Nea)<\/em><\/p>\n \u00a0<\/p>\n <\/p>\n