A long, thin fish known by the French as ‘Brochet de Mer’ (Sea Pike) because of its appearance, but with really sweet-tasting and delicious, flaky flesh.

Barracuda range in size from 2–8kg and are muscular, mean-looking predators. 

Their shape means that large, even, long fillets can be produced from fish of over 3kg, making it ideal for suprême portions. 

Barracuda works well with strong Thai and Indian flavours and is best pan fried, grilled or baked. 

Be careful not to overcook, as this fish dries out easily.

Not to be confused with the  Barracouta or Snake Mackerel which is a popular food fish from New Zealand, and which I enjoyed as a battered fillet while working at Kanudi in the 1970s.