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Curaçao| Common Animals Fish Mushrooms Flora |
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Sphyraena borealis |
July: Young barracudas begin settling into new water bodies.
Large predator with sharp teeth. Considered a valuable grilling and smoking fish in coastal USA and Caribbean. Sometimes used in street food for fish tacos.
Found in Atlantic from Massachusetts to the Gulf of Mexico. Sharp-toothed, strikes bait aggressively.
Spinning with metal lures Boat fishing with live bait or artificial lures Ambush fishing near reefs and rocks
Very fast and aggressive — strong tackle is essential. Prefers warm currents and strong water flow.
Average weight: 7 kg
Handle with care due to sharp teeth. Chill the fish quickly after catch to preserve quality. Meat may contain toxins.
Fillet: Frying, grilling, baking
Belly: Stews and soups
Belly: Stews and soups
Grilled barracuda with herbs (Grilling)
Juicy meat with firm texture, holds shape well
Juicy meat with firm texture, holds shape well
1. Marinate fillet with olive oil, thyme, and garlic for 30 minutes.
2. Grill for 5–7 minutes on each side.
3. Serve with lemon and steamed vegetables.
2. Grill for 5–7 minutes on each side.
3. Serve with lemon and steamed vegetables.
Pan-fried barracuda with lemon (Frying)
Light citrus note enhances fish flavor
Light citrus note enhances fish flavor
1. Season fillet with salt, pepper, and lemon juice.
2. Pan-fry until golden crust forms.
3. Serve with potatoes or bulgur.
2. Pan-fry until golden crust forms.
3. Serve with potatoes or bulgur.
Baked barracuda in foil (Baking)
Retains moisture and absorbs vegetable aroma
Retains moisture and absorbs vegetable aroma
1. Wrap fish with onion, tomato, and herbs in foil.
2. Bake at 180°C for about 25 minutes.
3. Serve directly in foil.
2. Bake at 180°C for about 25 minutes.
3. Serve directly in foil.
Barracuda in coconut sauce (Stewing)
Exotic flavor, popular in tropical cuisine
Exotic flavor, popular in tropical cuisine
1. Sear fish chunks, then add coconut milk and spices.
2. Simmer for 15–20 minutes until tender.
3. Serve with basmati rice.
2. Simmer for 15–20 minutes until tender.
3. Serve with basmati rice.