Category Archives: Fisheries Update

Let’s Play, What’s in the Walk-In?

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After attending today’s lunch pre-shift @MGFD_MIA to update staff on some news and projects, I popped into the walk-in to snap a random selection of what’s fresh today and likely going to end up on your plate if you dine this week.  I’ve been researching Wreckfish for an upcoming TV shoot we’re doing where we want to catch some… They reach a maximum reported length of 210 cm (7 ft) and weight of 100 kg (220 lb)!  They have some crazy rows of teeth in the back of their throats.  Little Tunny is another fish you don’t see much on restaurant menus. According to my trusty Wikipedia, Little Tunny is a species of local tuna commonly called “false albacore” or “albie,” as it resembles the Atlantic bonito, skipjack tuna and species of mackerel. It is sought after as a sport fish due to its line stripping 40 miles per hour (64 km/h) runs and hard fighting ability when hooked.  As I was leaving, a rare but anticipated goat arrived from Lake Meadow Naturals. I told Brad I would be praying for curried goat sandwiches with slaw on toasted brioche tomorrow!

And He Dives, Too? Chef Thomas Tennant Culls Lionfish for Saturday’s Farm-to-Table Dinner

Yesterday, chef Thomas Tennant, diver and lionfish culler extraordinaire, hit Cayman’s clear blue waters on our first Lionfish Safari.  Cayman 27 was there to capture it for the evening news.  Watch it here, and follow the jump for Saturday’s Farm to Table dinner menu, including Thomas’ catch.

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Lionfish Safari with Ambassador Divers in Grand Cayman

Click for today's Sun-Sentinel post on our new excursion.

Hungry for adventure? There’s a delicious solution to combat lionfish – an invasive fish species threatening the marine ecosystem off Grand Cayman’s shores: Eat them! We began doing so in Grand Cayman in January and are now partnering with Ambassador Divers to offer tourists and locals alike the opportunity to join professional Divemasters and instructors on a privately chartered boat in the hunt to spear lionfish on the open water. Upon returning from the outing, the freshly-caught lionfish will be cleaned and delivered to executive chef Thomas Tennant at the restaurant, where the group will meet later that evening to feast on the morning’s catch – all the while stemming the proliferation of this voracious predator.

“Lionfish Safari is a great opportunity for diners to help save the reefs and enjoy a delicious, spontaneous meal,” says executive chef Thomas Tennant. “At the same time, they get to see – and be – the very source of the main ingredient.”

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