Andrew and I prepared a proposal to make the lionfish a gourmet meal option for tourists in Trinidad and Tobago. After preparing our proposal for the class, Andrew and I had a number of conversations about the lionfish while on the study tour in T&T.
At an informal lime with a panel of business men and women in Trinidad, Andrew and I had the opportunity to meet with the executive sous chef at the Hyatt Trinidad. In our conversation, we discussed some of the opportunities and obstacles of our class proposal - employing behavioral science nudges to protect the environment from the invasive lionfish. The insights that we received from him on the perceptions of the fish and the preparation techniques were incredibly helpful as we think about the feasibility of developing a market for lionfish.
During another panel, we had the opportunity to speak with the Nirad Tewarie (CEO,American Chamber of T&T) and Brian Frontin (CEO,Trinidad Hotels, Restaurants, andTourism Association), who were both receptive to the idea of using behavioral science to nudge tourists to consume lionfish while visiting Trinidad and Tobago.
Lastly, we also had the pleasure of speaking with a marine biologist, who is extremely educated on the topic of marine sustainability and reef preservation, and he has written a number of reports on the status of lionfish in Trinidad and Tobago. He helped dispel many of the myths and incorrect information that is floating on the web, and he described the locals perceptions of lionfish and those barriers to consumption.
Overall, the study tour facilitated many incredible conservations on the impact of the lionfish on local fisheries and the environment. We are excited to see how T&T responds to the threat of the lionfish and works toward population management as the species proliferates.
