No, they are venomous, not poisonous. Just like you can eat rattlesnake without any harm. The spines can still cause injury after the fish is dead. Once they are clipped, the fish is completely safe to eat.
- Thread starter mountainannie
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DO NO EAT tHE LAMBI
No, they are venomous, not poisonous. Just like you can eat rattlesnake without any harm. The spines can still cause injury after the fish is dead. Once they are clipped, the fish is completely safe to eat.
lambi for tourist trade
As a matter of fact, lamb? is widely used as filler in tourist trade dishes like seafood pizza, seafood salad, stuffed seafood of any kind, pasta al marisco, really anything with the word "marisco" in its name. Sophisticated restaurateurs know it is a much lower cost alternative to crab, shrimp, and especially lobster/crayfish.
This may be a first, Haitians now getting blame for decimating the conch population.
As a matter of fact, lamb? is widely used as filler in tourist trade dishes like seafood pizza, seafood salad, stuffed seafood of any kind, pasta al marisco, really anything with the word "marisco" in its name. Sophisticated restaurateurs know it is a much lower cost alternative to crab, shrimp, and especially lobster/crayfish.
This may be a first, Haitians now getting blame for decimating the conch population.
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Never got into Conch, maybe I always had it improperly prepared but was too chewy and not a lot of taste Really reminded me of squid
As a matter of fact, lamb? is widely used as filler in tourist trade dishes like seafood pizza, seafood salad, stuffed seafood of any kind, pasta al marisco, really anything with the word "marisco" in its name. Sophisticated restaurateurs know it is a much lower cost alternative to crab, shrimp, and especially lobster/crayfish.
This may be a first, Haitians now getting blame for decimating the conch population.
You're right about it being less expensive seafood in DR. No so in the US - here in southern New Jersey they want about $10 a pound for lambi/conch. Sorry, I'll buy big shrimp first.
This may be a first, Haitians now getting blame for decimating the conch population.
Not to me. There are many fishing boats that use Haitian crews to poach both conch and lobster. They make next to nothing and if the boat is caught, it's not like their employer is going to bail them out.
All the conch I see in S. FL is from the Bahamas. Don't eat that stuff, cause it looks like someone has been wearing it on their soles. I get mine fresh from my roomate, who works in Inagua, Bimini, and Great Exuma. Prefer it fried. You need to pound it with a mallet until it's paper thin, flour it up, then drop it in hot grease. Two minutes later, you got yourself some good eats. I also stew it the Bahamian way, but that takes a lot of time and effort.
It's really pretty tasty; akin to snapper. It is slowly becoming available in fish markets here. As they have no natural enemies, derbies are held in an attempt to eradicate the buggers.
Derbies are a good method. Eradication is impossible, but they can be managed and hopefully made into a food fish. I don't know if they can be trapped, like snapper. I think they're ambush hunters that wait for smaller fish to come by and then they gulp them in like trumpet fish. It would be interesting if they could be grown in salt aquaculture system. Develop the demand and then market the "wild caught" at a premium. I'll have to find out more about them. I'd like to know how far up the estuaries they can come.
They're basically a reef fish, and therein lies the rub. They eat any and everything they can wrap their lips around to include juvenile fish.