Fresh Barracuda (cleaned, scaled, frozen, about 1kg)

Fresh barracuda is a predatory fish known for its firm, meaty texture and distinctive flavor. The flesh is creamy tan when raw, turning off-white upon cooking, and features large flakes with moderate fat content.

Flavor Profile:

Barracuda offers a full, robust taste with a slightly sweet undertone, often compared to wild tuna but with a more pronounced flavor. Its firm texture makes it suitable for various cooking methods, including grilling, broiling, baking, poaching, sautéing, and smoking. ​

Culinary Uses:

This versatile fish absorbs marinades well and pairs excellently with bold flavors such as citrus, garlic, and spices. Popular preparations include grilled barracuda with orange-ginger sauce, baked barracuda with coconut crust, and barracuda in chile morita sauce. In Japanese cuisine, barracuda, known as "kamasu," is enjoyed for its mild flavor and is often served with its skin lightly seared.