B – ‘Barracouta’

The abc of Food Cooking and People

Barracouta

                     Barracouta (Thyrsites atun) is a large ocean fish found in the waters around Australia, New Zealand, and South Africa. It is a popular food fish, known for its long, slender body and sharp teeth. Despite its name, it is not related to the barracuda, though they share a similar appearance.

This fish is also known as snook, though the name can refer to different species in other parts of the world. Barracouta is commonly caught in commercial fisheries, where it is used for fresh consumption, smoking, and canning. It is a fast-swimming predator, feeding on smaller fish and squid.

The flesh of barracouta is soft and oily, making it well-suited for grilling, baking, or frying. In New Zealand, it is often smoked and sold as a delicacy. The fish has strong flavour pairs well with bold seasonings like garlic, lemon, and herbs.

However, barracouta can sometimes contain parasitic worms, especially in raw or undercooked fish. Because of this, it is best eaten cooked to ensure it is safe. In some regions, it is also used as bait fish for catching larger species.

Despite its slightly firm and oily texture, barracouta remains a popular seafood choice due to its availability and affordability. Whether grilled, smoked, or fried, it is a nutritious and flavourful fish enjoyed in many coastal communities.