'Sustainable gastronomy can turn an environmental challenge into a solution,' says David Watson, trustee of the Stelios Charitable Foundation.
Breakdown
- Venomous fish first seen in Elaphonissos five years ago. 30s
- Population has grown from one to thousands due to rapid reproduction. 37s
- Species produces 2 million eggs per year, risking native fish decline. 45s
- NGOs and chefs suggest using the fish in Greek cuisine. 59s
- Fish is versatile for cooking: momos, ceviche, sushi, fish soup. 1m 41s