Barracuda
This very elongated fish is a fearsome predator with strong jaws and sharp teeth but very rarely attacks swimmers. It is found in tropical and subtropical seas. The photo is of a Pacific Barracuda (Sphyraena argentea) 33 inches long and weighing 4.4 pounds. This species can grow to almost 60 inches and 26 pounds. Florida barracuda can get up to 72 inches and 100 pounds.
Caution: barracuda can be highly toxic in tropical reef areas like Florida and the Indian Ocean, Hawaii and northern Australia. Pacific Barracuda (S. argentea - photo) is generally safe.
More on Varieties of Fish (large page).
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Barracuda should be kept well chilled at all times and eaten as soon as possible as the flavor becomes strong otherwise. Mind the warnings about toxic barracuda. Some in Central America say small (18" or so) fish are safe. In Florida some fishermen flop small barracuda on the dock, if flies settle on it it's OK, otherwise not (large barracuda are always toxic). In some Central American countries ants are used for the same purpose. I have no idea if any of these tests are effective.
Pacific Barracuda is easy to fillet, but you'll be working without bones to guide you. Other than a massive spine and a couple of small fins there just isn't much there, a very few ribs and as you get to the end of them you can just pull the fillet off. A 4-1/2 pound fish will yield 2-3/4 pounds of fillet (61%). The skin shrinks fiercely so should be removed from fillets. The only problem presented by the regular skinning method is the length of the fillets. Stock made from the head and bones is rather murky and strong flavored - not recommended. Pacific Barracuda is flavor compatible with Mahi-Mahi, but is softer, flakier and you have to watch out for small bones. |