Turkey · Mersin · Merkez

Sphyraena sphyraena

http://en.wikipedia.org/wiki/Barracuda
http://en.wikipedia.org/wiki/Great_barracuda
http://en.wikipedia.org/wiki/Sphyraena_viridensis
http://en.wikipedia.org/wiki/Obtuse_barracuda
https://en.wikipedia.org/wiki/Blackfin_barracuda
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June: Post-spawning. Fry appear, fish continues hunting in coastal waters.

Photo Fishing Cooking

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In the Mediterranean Sea, barracuda is valued for both commercial and sport fishing Used in traditional Greek and Italian fish dishes

Elongated, streamlined body, sharp teeth, silvery coloration Prefers warm coastal waters and preys on small fish Can reach up to 1.5 m in length and weigh over 5 kg

Spinning with metal lures and wobblers Night fishing from boat in coastal waters and near rocks Possible spearfishing in clear waters

Barracuda is active at dawn and dusk Often hunts in schools Use wire leaders — the fish has sharp teeth

Average weight: 8 kg

Handle carefully due to sharp teeth when cleaning Meat is white, firm, with distinct sea flavor Remove dark meat parts — they can be bitter

Fillet: Grill, bake, fry
Back: Braise, soup
Belly: Fry, boil

Grilled Mediterranean Barracuda (Grill)
Served with olive oil, lemon, and rosemary

1. Marinate fillet in olive oil with garlic and lemon.
2. Grill for 5-6 minutes each side.
3. Serve with herbs and lemon.

Baked Barracuda with Vegetables (Baking)
Keeps juicy due to vegetables and wine

1. Place fish in baking dish with tomatoes, onion, and pepper.
2. Pour white wine over and bake at 180°C for 30 minutes.
3. Serve hot.

Braised Barracuda in Tomato Sauce (Braising)
Tender meat in aromatic sauce

1. Fry fish pieces, add tomato sauce with spices.
2. Braise under lid for 15-20 minutes.
3. Serve with rice or bread.

Barracuda Soup with Herbs (Boiling)
Light fish soup with rich taste

1. Boil head and bones with roots for broth.
2. Add fillet and herbs, cook until done.
3. Serve hot.