Description

Caught from coral-heavy waters in the Gulf, Stonefish requires special handling due to its toxic spines. But once cleaned, it reveals pearly white meat with exceptional texture — a true delicacy.

Chefs often steam it with ginger and scallions or poach it in saffron-lemongrass broths. Its meat is dense and slightly sweet, reminiscent of lobster tail but with a silkier finish.

Due to its danger and rarity, it commands high market value in select seafood circles. It’s most commonly seen in luxury Cantonese and Thai dishes where precision and presentation go hand-in-hand.

Stonefish is rich in lean protein and considered hypoallergenic — suitable for those with common seafood sensitivities.

Exotic, risky, but incredibly rewarding — Gulf Stonefish is the daredevil’s indulgence.