In the Spanish Mediterranean, the Spanish Institute of Oceanography (IEO-CSIC) has detected a tropicalization phenomenon that favors the arrival of warm water species. The lionfish (Pterois miles) has already been recorded in the Strait of Gibraltar and the Alboran SeaAccording to a study published in the Journal of Marine Science and Engineering, this process, driven by warming waters and human activity, is transforming the composition of marine communities. de peces in the region.
The lionfish, a growing threat in the Mediterranean
The IEO study, led by oceanographer Manuel Vargas-Yáñez, analyzed water temperature data from 1993 to 2024 and compared species recorded between 2017 and 2025 with native species. The results show that the newly arrived species prefer warmer waters than the native fish , confirming the tropicalization of the area. Among these, the lionfish stands out, along with others such as the whale shark and the grunt (Paranthias furcifer). Although warming in the Strait of Gibraltar and the Alboran Sea is slower than in other areas of the Mediterranean, the increase exceeds 2°C per century, enough to attract these invasive species.
The lionfish not only competes with local species for food, but also devours small fish and disrupts the food chain . Furthermore, its venomous spines protect it from potential predators, making it difficult to control. The US National Oceanic and Atmospheric Administration (NOAA) has already warned about the risk it poses to coral reefs and fisheries, a problem exacerbated by the influx of lionfish through the Suez Canal, facilitated by rising sea temperatures.
The kitchen as a tool for control
Faced with this threat, Spanish chef José Andrés has opted for an unconventional strategy: turning the lionfish into a culinary ingredient. During the Cayman Cookout 2026, held in the Cayman Islands, the chef led a spearfishing expedition using diving equipment, an initiative he had already repeated in previous editions of the festival . The idea is simple: if the species is edible, promoting its consumption can encourage its capture and reduce its population on the reefs.
In an interview with Food & Wine, José Andrés described lionfish as a "mild and buttery" white fish, ideal for ceviches or stews. At the festival itself, a Catalan stew was prepared with freshly caught lionfish , demonstrating that lionfish can be incorporated into haute cuisine. This strategy is not intended to solve the problem on its own, but rather to generate commercial demand that will motivate fishermen and divers to remove it from the sea.
The IEO study confirms tropicalization
The work of the IEO-CSIC underlines that tropicalization is not a uniform process. In the Strait of Gibraltar and the Alboran Sea, the arrival of tropical species is slowly modifying the structure of the communities. de pecesWhile the same phenomenon is not clearly observed in the Levantine-Balearic region. The researchers used local climatological data from the Met Office Hadley Centre to correct inaccuracies in previous studies, allowing them to accurately determine the actual thermal conditions for each species.
In addition to the lionfish, other species such as the whale shark have been recorded. While not invasive, the whale shark's presence indicates changing conditions. The study highlights that warming is only part of the story , as factors such as ships' ballast water and aquaculture also contribute to the introduction of non-native species. Monitoring programs like MEDITS and INDEMARES will be key to tracking the evolution of this phenomenon and assessing its impact on biodiversity and fisheries.
The combination of science and gastronomy offers a promising way to address the lionfish invasion. While researchers continue to monitor its spread in the Mediterranean, initiatives like José Andrés's demonstrate that collaboration between sectors can generate practical solutions . Raising awareness about the consumption of this species, along with scientific monitoring, are fundamental tools for protecting marine ecosystems both in the Caribbean and along the Spanish coast.
