How to clean

Lionfish have a in total of 20 venomous spines, which remain venemous as long as the spines are cold and wet. When cleaning Lionfish, it's essential to know which spines are venomous and to avoid accidentally pushing yourself into these spines.

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Nothing goes to waste

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What to make

Once cleaned, Lionfish is a beautiful product to work with. You can serve the fish raw to cooked, fried to steamed!
On this picture you see a Lionfish Ceviche. Fresh, healthy and so delicious!

Check out this recipes which you can make at home with our Lionfish Caribbean salted Lionfish - BakkeLion!

Ingredients:

  • 1 cup salted Lionfish (Bakkelion), soaked and desalted

  • 1/2 cup cream cheese

  • 1/4 cup sour cream

  • 1/4 cup mayonnaise

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 tbsp fresh lemon juice

  • 1 tsp hot sauce (optional)

  • Salt and pepper to taste

  • Fresh herbs (such as parsley or chives) for garnish

Instructions:

  1. Prepare the Bakkelion: If using salted Lionfish, soak the fish in water for several hours, changing the water periodically to remove excess salt. Once desalted, cook the fish by boiling or steaming until tender. Flake the fish with a fork and set aside.

  2. Mix the Base: In a mixing bowl, combine the cream cheese, sour cream, and mayonnaise. Beat until smooth.

  3. Add Flavors: Stir in the chopped onion, minced garlic, lemon juice, and hot sauce if using. Mix well.

  4. Incorporate the Fish: Fold in the flaked Lionfish, making sure it's evenly distributed throughout the dip. Taste and adjust the seasoning with salt and pepper as needed.

  5. Serve: Transfer the dip to a serving bowl and garnish with fresh herbs. Serve with crackers, bread, or vegetable sticks.