BARRACUDA

The barracuda is a saltwater fish of the genus Sphyraena. Also, barracuda has other common names such as cuda, kaku, barra, or Commerson’s sea pike, among others. Barracuda is found in tropical and subtropical oceans worldwide ranging from the eastern border of the Atlantic Ocean to the Red Sea, on its western border the Caribbean Sea, and in tropical areas of the Pacific Ocean. Barracudas reside near the top of the water and near coral reefs and seagrasses and mangroves. Barracuda may also reside in the open ocean, living predominantly at or near the surface. Barracuda tend to be solitary but are sometimes found in small aggregations over reefs and sandy bottoms. 

The barracuda, known as Neduva Fish in India, is popular for many reasons. Not only is it enjoyed in many parts of the world as steaks, curries, and fillets, but also as game fish. Silvery, long, and with a cylindrical body, a barracuda is like a bullet, and it can move almost as fast.

Properly handled Pacific barracuda poses no health threat. Barracuda must be bled immediately upon harvesting, or the meat will turn dark and spoil even when frozen. Rapid icing is also important to maintain quality.

Baracuda has medium calorie density, rich in vitamins and minerals (22.6%/cal) - a good source of proteins and Vitamin B12, Selenium, Vitamin B6, Phosphorus and Potassium.

Barracuda is most often eaten as fillets or steaks and have a strong taste like tuna or salmon. The flesh of the barracuda is creamy tan when raw and cooks up to off-white. Pacific barracuda meat is firm, with a large flake and moderate fat content. Barracuda has a full, meaty flavor.

Barracuda spoils quickly so keep it well chilled right up to the time of cooking and use within 2 days of purchase. Barracuda works well with marinades; sauces need to be potent in order to stand-up to this full flavored fish.

The firm-fleshed barracuda fillets and steaks hold together well during grilling or broiling, the favorite preparation methods for this fish. Steaks can be pan-fried as well. The flavor stands up to marinades and flavorful sauces. Since barracuda spoils quickly if not properly handled, keep it well chilled until ready to cook.

West Africans smoke barracuda for use in soups and sauces. Smoking protects the soft flesh from disintegrating in the broth and gives it a smoky flavour.