Over the weekend, Mote Marine Laboratory and Aquarium held the third iteration of its annual Sarasota Lionfish Derby, a three-day event aimed at curtailing the present lionfish invasion in the Gulf of Mexico waters. Lionfish “derbies”— where diver teams catch hordes of the spiny, venomous creatures—may sound like ferocious bloodsport, but they’re actually an effective (and fun) means of practicing environmental responsibility.

The beautiful, barbed beasts may be pleasant to look at, but have the power to decimate local fish populations: lionfish will gorge upon 120 different fish and crustacean varieties and, in critically infested areas like the Gulf Coast of Florida, have eaten their way through up to 90 percent of the local fish population. A native of Indo-Pacific waters, the lionfish has been a persistent pest along the Southeastern Atlantic Coast, in the Caribbean and the Gulf of Mexico for the past 20 years. How this prickly swimmer gained entré to US waters remains unclear, though National Oceanic and Atmospheric Administration hypothesizes that the present infestation may be the result of American aquarium owners releasing their “pets” into the ocean.

The lionfish’s ravenous appetite, combined with its ability to reproduce quickly, its lack of natural predators in US waters and how difficult it is to procure—the spindly-finned fish are rare hook-and-line catches and must be captured by SCUBA-trained divers using spearguns—only serve to increase its threat to ecosystems like the Sarasota Bay.

This year’s derby—a joint effort between Mote and the Reef Environmental Education Foundation (REEF)—offered up invasive species management and community education to over 300 attendees with a delectable twist: lionfish dishes prepared by gourmet chefs from Sarasota’s top restaurants. After attending last year’s derby, Steve Phelps—owner and executive chef of Indigenous—called upon his friends in the restaurant industry to contribute their culinary talents to this year’s event.

Phelps—who prepared a coconut-milk doused ceviche accompanied by Thai green chili sauce—is a personal fan of the king of the sea: “It’s a beautiful fish,” he says. “The meat [is] translucent. Just like the best snapper you’ve ever had in your life.” Other takes on lionfish included the Seafood Shack’s BLT (a butter-poached version with fried green tomatoes and hickory bacon), a peach salsa-topped taco from Mattison’s and the Beach House’s tartare accented by Mote-grown sea purslane.

The “invasive” moniker has only served to up the lionfish’s appeal in culinary circles. “They’re definitely trendy,” says Phelps—the fish are now available in 26 Whole Foods markets across South Florida. “[Lionfish are] really versatile, so now chefs are having a blast with it, knowing that every time you serve it we’re doing something for the environment.” 

Pictured: Steve Phelps, owner and executive chef of Indigenous, prepares lionfish ceviche. Photo courtesy of Mote Marine.

Meat enters the smoker, ready and willing to soak up the flavors of hot coals and smoldering bark. Cured, smoked, quick-cooked, pulled—pork’s traditional culinary style here weds a watery bride. The marriage vows begin with a salmon filet cured for thirty minutes in a mixture of lemon zest, fresh dill, kosher salt and raw Florida cane sugar. Cured, the fish then enters the smoker, where it is cold-smoked over a bed of ice—a method that allows the fish to absorb the maximum amount of smokiness, lending the salmon a deep, Southern-style barbecue flavor. The smoked fish spends a bit of time in the oven before being “pulled,” topped with a mixture of mascarpone, cream cheese, worcestershire sauce, caper and lemon juice and wedged between two puffy slices of a mini everything bagel. The Philadelphia-esque sauce balances out smokiness, lemon juice cuts creaminess and bitter baby arugula and crunchy red onion shavings complement sweet mascarpone, proving that provided the right balance, a marriage of opposites can produce a rapturous union.  

Pictured: Salmon sliders at Siesta Key's The Cottage.

The Cottage, 153 Avenida Messina, Siesta Key, 941-312-9300

Formerly affiliated with Coldwell Banker, realtor Robert “Bob” Edlund joined the Englewood office of RE/MAX Alliance Group as a member of Sandra Newell’s team. He assists buyers and sellers of single-family homes, condominiums, vacation properties and investment properties on Florida’s Gulf Coast and also has a background as a health and life insurance broker, serving as owner of Edlund & Associates in Maryland for more than seven years.  

RE/MAX Alliance Group

Moving down two doors from their original location, the Music Compound has expanded to a much larger location. Located on Cattlemen Road and opening in September, the Music Compound will be hosting a grand opening in which there will be live entertainment and Music Compound’s first band, The People, will be included. 

Music Compound

With knowledge of the importance of prompt service, especially in the emergency room (ER), Venice Regional Bayfront Health launched a 30-Minutes-or-Less ER Service Pledge to assure patients they’re dedicated not only to offering quality care, but also providing that care as efficiently and quickly as possible. When a patient is seen by a medical professional, the time is logged so that they can be treated 30 minutes or less of their arrival.  

Venice Regional Bayfront Health

Pamela Fiori, winner of SRQ’s 2016 Trailblazer of the Year award for her pioneering accomplishments in the magazine industry and speaker at this year’s Women in Business luncheon is more than just the beautiful face on July’s second cover. This month, the SRQ flipside provides a rare, intimate interview with the woman who broke down barriers in the once “good old boy” world of New York magazine publishing. The former editor-in-chief of Travel & Leisure and Town & Country magazines—whose career success eventually led to her appointment helmswoman of American Express Publishing—advises ambitious Gulf Coast women to embrace change, approach leadership roles with compassion and hold steadfast to their values. “If you don’t stand for something,” she says, “you will fall for anything.” 

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