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Barracuda

Latin name : Sphyraena spp. (18 species, Greek, sphyraina = a fish similar to an iron pin)

Synonyms : California or Pacific barracuda, Atlantic or great barracuda, sea pike, scoots

Origin : Warm regions of Pacific and Atlantic Oceans, Caribbean Sea, Gulf of Mexico

Description : Large, dark warm-water fish; Pacific barracuda rarely exceed 6 kg, while the Atlantic variety can weigh over 50 kg.

Edible parts : Only smaller Pacific-harvested fish appear on the market, as some of the larger barracuda (especially the Atlantic or great barracuda) have been associated with ciguatera poisoning. Barracuda has firm-textured, full-flavoured meat of moderate fat content.

Sold as : Fresh and whole (beheaded and dressed); fillets and steaks. It is also sold smoked or canned. Barracuda is a popular main ingredient in fish cakes in producing regions.

Best cooking : Fillets and steaks grill and oven-broil nicely, and they hold their shape well. Barbecuing (basting with a full flavoured sauce) is also popular.

Buying tips : Make sure the meat is well iced and smells sweet and fresh. Since it spoils quickly; keep barracuda iced until cooking.
Be aware that flesh of the Atlantic or great barracuda (Sphyraena barracuda ) may be toxic.

Nutritional value (based on the US nutrition database):

No data available.

Sources:

•  http://www.foodsubs.com/Shelfish.html

•  http://www.gortons.com/cookbook/gl_ab_bu.php

•  http://www.nal.usda.gov/fnic/foodcomp/search/