Fresh Barracuda is a powerfully flavored fish which lends itself best to grilling or searing cooking applications. Chefs-Resources’ Barracuda fish page shows when it is available fresh, what it?s flavor profile and taste is like, and the butchering yield % so you can determine your yield percentage for plate costing purposes. You?ll also find a nutrition table, the Flavor Scale, and links for further research.

Barracuda Flavor Profile

Barracuda Flavor Scale
Flavor
Oil
Texture

Pacific Barracuda have a full flavor, meaty firm texture with large flakes, low fat content and flesh which is light tan when raw and off-white when cooked. Barracuda spoils quickly so keep it well chilled right up to the time of cooking and use within 2 days of purchase. It works well with marinades, sauces need to be potent in order to stand-up to this full flavored fish.

Typical Cooking Methods

  • Bake
  • Broil
  • Deep-Fry
  • Grill
  • Poach
  • Saute
  • Smoke
  • Steam
  • Sushi

Alternate Names

Pacific Barracuda, California Barracuda, Silver Barracuda, Kaku, Kupala

Description (Sphyraena argentea)

Barracuda.jpg

Image from Wikipidia-click for licensing

The Barracuda fish is a slim, missile shaped fish with silvery-blue skin. There is an Eastern (Great Barracuda) and a Pacific Barracuda. The Pacific Barracuda is the only one sold commercially in the USA. It averages 3 – 6 lbs but can weigh up to 12 lbs.

By contrast, the Eastern or Great Barracuda can reach 100 lbs. Although the Great Barracuda is sold in other parts of the world, it has no commercial value in the USA due to concerns with ciguatera poisoning. Pacific Barracuda poses no health concern if handled properly. Barracuda must be bled immediately upon catching or the meat will spoil.

Fresh Availability

Fresh seafood availability chart: green areas show peak availability, light green show limited availability, gray indicates not available fresh. Frozen available all year long.

Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec

 

Barracuda Butchering Yield % and Recovery

Item To Skin/On Fillets To Skin/Off Fillets Notes
Whole Head/On gutted 61% If you have yield info on this fish please comment below.

Range & Habitat

Barracuda Range along the Eastern Pacific

AquaMaps Data sources: GBIF

Pacific Barracuda are found from Kodiak, Alaska to southern California. Younger fish are frequently found in small schools, while adults tend to be more solitary. Both young & old tend to be found near the surface and close to shore. They are a voracious, predatory species which feed primarily upon other fish.

Typical Wholesale Products

Whole Dressed (gilled & gutted), Fillets, Steaks

Sustainability

As of January 2013 I could find no info on the sustainability, good or bad, of Barracuda. I searched the sustainable programs of Seafood Watch, SeaChoice, Ocean Wise, and Blue Ocean but found nothing.

 

Nutritional Information

based upon a 6 oz (171 grams) raw edible serving.

* Calories/Calories from fat 178
* Protein grams 38
* Fat grams 1.7
* Saturated fat grams .50
* Sodium milligrams 79
* Cholesterol milligrams na
* Omega-3 grams .31

 

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