According to everything we have learned while deepsea fishing in south Florida, it is inadvisable to consume any Barracuda that is over 24"" in length. Older fish develop a certain type of bacteria that can be fatal to humans. Smaller fish are best smoked. I would not advise cooking barracuda as you would a traditional piece of fish.
Ingredients
- Fillets
- Pepper
- Garlic
- Lemon
Directions
If you have small fillets: Season fillets with Black Pepper, Garlic and Lemon and smoke over a combination of Applewood and Hickory chunks soaked in water and placed over hot coals for 3 - 4 hours.
Makes a great Dip: Hellman's Mayonnaise, Flaked Smoked Fish, Chopped Scallions, Lemon Juice and Tobasco Sauce. Combine and serve with crisp crackers.
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Submitted 6/13/05.
Source: Advice from Experienced Fishermen
Submitted By: Elaine Olson
eo1026@aol.com
Barracuda