{"id":13913,"date":"2023-05-18T16:53:56","date_gmt":"2023-05-18T20:53:56","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?page_id=13913"},"modified":"2023-05-18T16:53:57","modified_gmt":"2023-05-18T20:53:57","slug":"how-to-dress-and-fillet-lionfish","status":"publish","type":"page","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/how-to-dress-and-fillet-lionfish\/","title":{"rendered":"How to Dress and Fillet Lionfish"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"337\" src=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2023\/05\/image.png\" alt=\"\" class=\"wp-image-13915\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2023\/05\/image.png 600w, https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2023\/05\/image-300x169.png 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/figure>\n\n\n\n<p>To avoid being stung, use puncture-proof gloves when handling a lionfish with its spines intact. To clip the dorsal spines, hold the fish by the head, and using heavy kitchen shears, start cutting at the rear of the fish and work forward. This prevents the spines from lying flat along the back. Clip only the first spine of each pelvic fin and the first three of the anal fin. The remaining are rays and are not venomous. It is not necessary to clip the tail or pectoral fins.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"400\" src=\"http:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2013\/06\/3.jpg\" alt=\"\" class=\"wp-image-10906\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2013\/06\/3.jpg 600w, https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2013\/06\/3-300x200.jpg 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/figure>\n\n\n\n<p>Remove the scales with a fish scaler or the dull side of a knife.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"400\" src=\"http:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2013\/06\/4.jpg\" alt=\"\" class=\"wp-image-10907\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2013\/06\/4.jpg 600w, https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2013\/06\/4-300x200.jpg 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/figure>\n\n\n\n<p>Cut around pelvic fins and remove viscera and all black membranes and blood, particularly the blood streak running along the backbone.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"400\" src=\"http:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2013\/06\/5.jpg\" alt=\"\" class=\"wp-image-10908\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2013\/06\/5.jpg 600w, https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2013\/06\/5-300x200.jpg 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/figure>\n\n\n\n<p>Rinse the fish well \u2013 with attention to the belly cavity \u2013 under cold, running&nbsp; water.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"400\" src=\"http:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2013\/06\/6.jpg\" alt=\"\" class=\"wp-image-10909\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2013\/06\/6.jpg 600w, https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2013\/06\/6-300x200.jpg 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/figure>\n\n\n\n<p>Cut the flesh just above the tail.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"400\" src=\"http:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2013\/06\/7.jpg\" alt=\"\" class=\"wp-image-10910\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2013\/06\/7.jpg 600w, https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2013\/06\/7-300x200.jpg 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/figure>\n\n\n\n<p>At the pectoral fin, just behind the head, cut into the flesh at a 45-degree angle toward the head until the knife reaches the backbone.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"400\" src=\"http:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2013\/06\/8.jpg\" alt=\"\" class=\"wp-image-10911\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2013\/06\/8.jpg 600w, https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2013\/06\/8-300x200.jpg 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/figure>\n\n\n\n<p>Turn the knife and follow the backbone to the tail, keeping the knife against the backbone. Or, if you prefer, reverse this and cut from the tail to the head. Turn the fish over and repeat on the other side. Always direct the knife away from you when filleting.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"400\" src=\"http:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2013\/06\/9.jpg\" alt=\"\" class=\"wp-image-10912\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2013\/06\/9.jpg 600w, https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2013\/06\/9-300x200.jpg 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/figure>\n\n\n\n<p>Remove the fillet and rinse it well under cold, running water.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"400\" src=\"http:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2013\/06\/10.jpg\" alt=\"\" class=\"wp-image-10913\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2013\/06\/10.jpg 600w, https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2013\/06\/10-300x200.jpg 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/figure>\n\n\n\n<p>The skin is edible, so it can be left on the fillet or removed.<\/p>\n\n\n\n<p>Explore lionfish recipes, adapted from the Mariner\u2019s Menu: 30 Years of Fresh Seafood Ideas seafood resource book by Joyce Taylor. If you cannot get lionfish, substitute with any white fish, such as flounder, grouper or snapper.<\/p>\n\n\n<div class=\"wp-block-ncst-buttons\"><div class=\"wp-block-ncst-button\"><a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/category\/lionfish\/\" class=\"btn ncst-block__button-link\" data-ncst-lightbox=\"false\" data-ua-cat=\"Button Block\" data-ua-action=\"Button Click\" data-ua-label=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/category\/lionfish\/\"><span class=\"text\">Lionfish recipes<\/span><span class=\"arrow-indicator\"><svg \n\tclass=\"wolficon wolficon-arrow-right-bold\"\n\trole=\"img\"\n\taria-hidden=\"1\">\n\t\t<use xlink:href=\"#wolficon-arrow-right-bold\"><\/use>\n<\/svg>\n<\/span><\/a><\/div>\n\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>To avoid being stung, use puncture-proof gloves when handling a lionfish with its spines intact. To clip the dorsal spines, hold the fish by the head, and using heavy kitchen&hellip;<\/p>\n","protected":false},"author":91,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-header","ncst_dynamicHeaderData":"{\"pageIntro\":\"While invasive lionfish are venomous, they are not poisonous. Rest easy knowing these fish are safe to eat - and delicious!\"}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"class_list":["post-13913","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>How to Dress and Fillet Lionfish - Mariner&#039;s Menu<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/how-to-dress-and-fillet-lionfish\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How to Dress and Fillet Lionfish - Mariner&#039;s Menu\" \/>\n<meta property=\"og:description\" content=\"To avoid being stung, use puncture-proof gloves when handling a lionfish with its spines intact. 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