REEF’s “The Lionfish Cookbook” named Best in the World at Gourmand World Cookbook Awards

Lad Akins accepting the award in China from Gourmand Founder Edouard Cointreau.
The second edition of "The Lionfish Cookbook."
The 2017 Gourmand World Cookbook Awards were held in China in May.
A spread from REEF's "The Lionfish Cookbook"

Competing against thousands of books from more than 200 countries, REEF's The Lionfish Cookbook was awarded Best in the World status in two categories at the 22nd annual Gourmand World Cookbook Awards held last month in Yantai, China. The Lionfish Cookbook was recognized one of the top three books in the world in the categories of Sustainable Food Book and Fundraising/Charity Book. The book had also reached the short list in the Seafood category.

The second edition of The Lionfish Cookbook, co-authored by Tricia Ferguson and Lad Akins with photography by David Stone, features a collection of more than 60 appetizer and entrée recipes designed to encourage the removal and consumption of invasive lionfish. Adding to the original 45 recipes in the first edition, the highly awarded second edition features 16 new recipes from guest chefs serving lionfish throughout the Caribbean. The 160-page book also contains detailed information on the background and impacts of the lionfish invasion and how to safely collect, handle and prepare lionfish. To purchase your own copy of the cookbook, visit REEF's online store at

Lionfish, native to the Indo-Pacific, are the first non-native marine fish to successfully invade Atlantic waters. Their thriving populations pose a serious threat risk to marine ecosystems through their predation on native marine life, including commercially and ecologically important species. Lionfish densities in the Caribbean, Gulf of Mexico and Atlantic Coast of the United States are on the rise due to their lack of natural predators and their prolific, year-round reproduction.

“Many countries in the affected region are encouraging consumption of lionfish to create a demand and incentive for lionfish removals,” says Lad Akins, REEF Director of Special Projects and co-author of the book. Contributing chef Francesco Ferraris, of New Especias Italian Restaurant in Cozumel, Mexico, adds, “From a culinary standpoint, lionfish are incredible. The fish has a mild, white meat and is not too overpowering.”

The Gourmand World Cookbook Awards were created in 1995 to celebrate global cookbook and wine publishing and feature many world-renowned chefs each year. Lad Akins, REEF’s Director of Special Projects, attended this year’s Gourmand World Cookbook Awards Ceremony in Yantai, China, accepting the award from Gourmand Founder Edouard Cointreau.

Design by Joanne Kidd, development by Ben Weintraub