The flesh of the barracuda is creamy tan when raw and cooks up to off-white. Pacific barracuda meat is firm, with a large flake and moderate fat content. It has a full, meaty flavor.
The firm-fleshed barracuda fillets and steaks hold together well during grilling or broiling, the favorite preparation methods for this fish. Steaks can be pan-fried as well. The flavor stands up to marinades and flavorful sauces. Since barracuda spoils quickly if not properly handled, keep it well chilled until ready to cook.
Cooking Methods:
Bake
Broil
Fry
Grill
Poach
Smoke
Global Supply:
Mexico, United States
Amount Per Serving - Serving Size 100 g/3.5oz
Calories
104
Fat Calories
9.1
Total Fat
1 g
Saturated Fat
0.29 g
Cholesterol
-
Sodium
46 mg
Protein
22.2 g
Omega-3
0.18 g
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
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