What if one way to tackle an invasive species was to put it on the menu?

Santorini, Greece — 22 October 2026 — A total of 370 people came together to taste lionfish, setting the GUINNESS WORLD RECORDS™ title for the largest lionfish tasting event.

To achieve this, each participant sampled at least three of 20 different recipes prepared by 30 chefs from renowned and awarded restaurants. The event offered a vivid demonstration of the fish’s culinary potential. The record was achieved by the European research project GuardIAS and the University of the Aegean.

Native to the Indo-Pacific, the lionfish (Pterois miles) has spread across the eastern Mediterranean. It feeds on native species, negatively affecting biodiversity and marine food webs. Once established across a large area, it cannot be eradicated. However, targeted fishing and systematic removal can help reduce local populations and their impacts.

Mr. Kyriakos Prekas, President of Santorini’s Fishers’ Association, said he would welcome lionfish becoming part of the catch, although so far local fishers tend to avoid it because of its venomous spines. Scientific experts stated that the sting is comparable to that of a weever fish — the venomous spines must be carefully removed, once they are, lionfish can be filleted and cooked like any other fish. This is how gastronomy may play a role in acting against this invasive species. If more people choose lionfish as food, demand could create an added incentive for fishers to catch it.

The tasting capped “From Threat to Opportunity,” a two-day initiative held on 21–22 October, also supported by the Aegean - Cyclades Preservation Fund. Through scientific presentations, public engagement and gastronomy, the program introduced residents and visitors to the lionfish and the challenges it poses to Mediterranean marine life.

The tasting event brought chefs, fishers, scientists, local businesses, volunteers and the public together around a shared goal: turning awareness into practical support for marine conservation. Its message was celebratory but serious — an invasive species can become a culinary opportunity, while informed choices can contribute to protecting marine biodiversity.

“I am delighted by the success of the event, both in terms of the fantastic turnout and the positive response from so many different stakeholders.” says Stelios Katsanevakis, Professor at the University of the Aegean and coordinator of the GuardIAS Project. He continued “The creativity shown in the dishes, and the positive feedback from those who tasted them, give us real reason to be hopeful that this initiative can take root and grow. While there is no single solution to the challenge posed by invasive lionfish, creating a market for the species could help encourage its removal and thereby control its populations at lower levels and mitigate its negative impacts”

GuardIAS and the University of the Aegean thank the participating chefs, restaurants, fishers, volunteers, local partners and all 370 participants who helped make the record possible.