Barracuda

a.k.a.: California or Pacific barracuda (most common in markets), Atlantic or great barracuda, sea pike, scoots

Waters:Warm regions of Pacific and Atlantic Oceans, Caribbean Sea, Gulf of Mexico

Description (in water): Large, dark gray (?) warmwater fish; Pacific barracuda rarely exceed 12 lbs, while the Atlantic variety can weigh over 100 pounds.

Description (in market): Only smaller Pacific-harvested fish (4 to 8 lbs.) appear in the market, as some of the larger barracuda (especially the Atlantic or great barracuda) have been associated with ciguatera poisoning. Pacific (or California) barracuda are considered safe and delicious, with firm-textured, full-flavored meat of moderate fat content.

Sold as: Fresh and whole (beheaded and dressed) in California markets; fillets and steaks. It is also sold smoked or canned. Barracuda is popular main ingredient in fish cakes.

Best cooking: Fillets and steaks grill and oven-broil nicely, and they hold their shape well. Barbecuing (basting with a full flavored sauce) is also popular.

Buying/storing tips: Make sure the meat is well iced and smells sweet and fresh. Since it spoils quickly; keep barracuda iced until cooking.
Be aware that flesh of the Atlantic or great barracuda may be toxic; in the U.S., avoid eating barracuda that is not caught, sold and prepared on the West Coast.

Substitutes: Bluefish, mackerel, mahi mahi, wahoo

Notes: On the U.S. West Coast, barracuda is in season from the beginning of April until late September, at peak in the summer months.