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Pacific Barracuda
Barracuda Tacos | Mesquite Barracuda | Pescado
Vieja
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; sauté 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
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