chef ming has been teaching at bermuda college for 20 years but he's onlyjust added lionfish preparation a plan for what to do with all this lovely grub. today, it's a special opportunity to have you guys here. it's bermuda day. a beautiful day. there will be thousands of people lining the streets to watch our parade and what we're going to do today is leave bermuda college with cooked samples — free samples, by the way! that's the best price. that's one way to get it on board. free samples of lionfish. one way to get them on board is with people who haven't tried it. then they can spread the word about the goodness of the lionfish. so, what's your plan for this bad boy? well, this bad boy, i'm going to remove the spines, then fillet it so i end up with two sides, then i was going to flatten the fillets and stuff them with lobster thermidor, ok, let's see you do it then. the first thing that you want to do is remove the spines. is it ok to touch? it is ok to touch but try not to puncture yourself. they are like little needles. those spines can deliver a nasty sting, so the fish need to b