Pacific Barracuda " Sphyraena Argentea"
RANGE: "Barries" live from Kodiak Island to southern Baja California. Except during warm water years when they are commonly taken in central California, these fish are found from point Conception southward to Punta Canaos, Baja California.
HABITAT: Barracuda are considered a top water or pelagic fish. They travel in large schools usually close to shore around the rocky kelp areas. Their young of the year live in the shallow bays and marinas along the coast. Los Angeles and Long Beach harbors are a virtual nursery for the young barracuda.
DESCRIPTION: It would be difficult to confuse barracuda with anything else. They are long, skinny, have bluish or brownish backs, silvery sides and a mouth full of pointed teeth. Males have a tan or grayish anal fin while those of a female are black.
SIZE: They can reach 35 inches and some records show fish to 48 inches being caught. Most fish range from 5 to 10 lbs. Any fish over 10 pounds is always a female. The California record is 15.15 pounds.
FOOD VALUE: Barracuda are excellent eating but they have to cleaned quickly and iced down on the spot. If they are left in a gunny sack all day, they become very strong, and fishy tasting. Barracuda is one of the better fish for smoking. They are probably barbecued more than fried.
AVAILABILITY: This is available in some markets.
Barracuda Tacos
Fish tacos are THE hot new recipe. Try this one!
3/4 cup Lawry's Mesquite Marinade with Lime Juice
1 pound barracuda fillets
3/4 cup lowfat sour cream
1 1/2 tablespoons Lawry's Taco Spices & Seasonings
2 cups shredded cabbage
8 flour tortillas
Aluminum foil
Nonstick cooking spray
Salsa
Lime wedges
In resealable plastic bag, combine Mesquite Marinade with Lime Juice and fish; seal bag.
Marinate in refrigerator 2 hours. Combine sour cream and Taco Spices & Seasonings; chill.
Remove fish from marinade. Spray foil with nonstick cooking spray. Grill fish on aluminum
foil over medium-high heat for 8 to 10 minutes or until fish just begins to flake.
Cut fish in bite-size pieces; spoon into warm tortillas.
Top with cabbage, sour cream mixture and salsa.
Makes 4 servings (2 tacos each)
Prep time: 15 minutes Marinate time: 2 hours
Cook time: 10 minutes
Mesquite Barracuda with Green Tomato Salsa
- This recipe is a special event, but you will want to serve it often.
1 1/2 pounds barracuda, cut in 4 pieces
3/4 cup Lawry's Mesquite Marinade with Lime Juice
1 1/2 cups diced green tomatoes
1/2 cup onion, chopped
1 jalape-o chile, seeded and chopped
1 tablespoon chopped cilantro
1 teaspoon Lawry's Seasoned Salt
1/2 teaspoon Lawry's Garlic Powder with Parsley
1/2 teaspoon lime juice
1/8 teaspoon cumin
In re-sealable plastic bag, combine fish and Mesquite Marinade with Lime Juice; seal bag.
Marinate in refrigerator 1 hour. In blender or food processor, combine remaining ingredients;
blend until finely chopped. Set aside. Grill fish in a grill basket or on foil over medium-high heat
10 minutes or until fish just begins to flake. To serve, spoon salsa over grilled fish.
Makes 4 servings
HINT: Fresh tomatillos may be substituted for green tomatoes. Remove husks, rinse and quarter.
Prep time: 15 minutes Marinate time: 1 hour
Cook time: 10 minutes
Pescado Vieja (Fish Stew)
Catch it while it's hot!
1 tablespoon vegetable oil
2 medium onions, chopped
1 green bell pepper, diced
1 package (1.5 ounces) Lawry's Original Style Spaghetti Sauce Spices & Seasonings
3/4 teaspoon Lawry's Garlic Powder with Parsley
1/2 teaspoon Lawry's Seasoned Salt
2 cans (14 1/2 ounces each) diced tomatoes
1 large red potato, cubed
1 can (14 1/4 ounces) beef broth
1/3 cup dry red wine
1 bay leaf
1/2 teaspoon celery seed
1 pound calico bass, sand bass or barracuda (varieties can be combined to equal 1 pound), cubed
In Dutch oven, heat oil over medium-high heat until hot. Add onion and bell pepper; saut 3 minutes.
Stir in remaining ingredients except fish. Bring to a boil; reduce heat, cover and simmer 20 minutes.
Add fish. Simmer 10 to 15 minutes longer until fish is cooked.
Makes 10 servings
Prep time: 25 minutes
Cook time: 35 minutes
The recipes in this section were taken from the book, "A Fisherman's Cookbook". by Dan Hernandez.
Dan Hernandez is the host of the T.V. Show, "Sportfishing with Dan Hernandez".
Dan also has a website for his show. You can see it at: http://www.sport-fishing.com
Crisp Fried Barracuda with Cucumber, Sesame and Lime Salad
by Mitch Tonks
from Good Food Live
Tender, moist strips of fish in crisp batter served with a tangy refreshing salad -
another winning combination from Mitch Tonks
Servings: 4
Level of difficulty: Advanced
Preparation Time: 25 minutes, plus 20 minutes chilling
Cooking Time: 15 minutes
Ingredients
150g barracuda (whole hake makes a good substitute), fillets x 4
4 tbsp plain flour
4 tbsp corn husks
1 pinch Salt
For the salad
200g Cucumber, thinly sliced
1 green chilli, finely sliced
1 handful fresh basil leaves, preferably Thai
1 pinch rock salt
1 lemon, juice and zest
1 tbsp Sesame seeds, toasted
1 handful ginger root, fresh and finely grated
Method
1. To make the salad, mix all of the ingredients together in a serving bowl (except the ginger ).
2. Squeeze the ginger in your hands, over the salad, so that the juice goes into the salad. Leave in the fridge for 20 minutes.
3. Cut the fish into strips.
4. Mix the flours together in a mixing bowl. Add enough cold water to make a double cream consistency and season with salt .
5. Dip the fish in the batter. Fry in hot oil until lightly golden and crisp and serve with the salad.