This week, Whole Foods is selling lionfish on sale for $8.99. On June 1, the price will go back up to $9.99 a pound.

The invasive species was first found in Florida in the mid-1980s and have spread rapidly since the mid-2000s, according to Florida’s Wildlife Commission. They eat native fish populations and negatively affect reefs.

So you bought lionfish? Congrats! You’re helping get rid of an invasive species and you have something interesting to bring up when your mom asks you if you’ve finally learned how to cook.

But how do you cook lion fish?

A Whole Foods employee at 1451 First Street holds a lionfish. Whole Foods is selling the invasive species on sale for $8.99 a pound through Tuesday. The sale will help introduce the fish to customers who haven’t tried it before. Photo by Caitlin Ostroff

Steve Phelps, the owner of Indigenous Restaurant, recommends that first-time chefs take a leaf out of the Japanese’s book and treat lionfish like a sushi dish.

He said serving it raw as a sashimi or tartare keeps the flavor of the lionfish intact. When cooked, it tends to lose its sweet flavor.

When cutting the fish, keep it cold, he said. It will be harder to cut if it warms up, so keep it on ice.

After the fish is cut, use a mild oil infused with lemongrass or citrus to season it.

“It’s really just bright and brings out all those flavors, really subtle accents to let the fish do the talking,” he said.

And for the side dish, pair your sushi with a seaweed salad or cucumber salad, Phelps said.

“If you’re going to serve raw food, you should serve raw food with it,” he said.

–By Caitlin Ostroff