How to cook barracuda deliciously? TOP 7 recipes. Video recipes.
Barracuda is a sea fish that looks very much like a river pike. It is also called a sefiren or sea pike. The taste of meat is highly appreciated in Japanese cuisine. The nutritional value of this type of fish has allowed barracuda dishes to acquire national status in Australia. Spiren contains many useful substances, like any sea fish. Taurine is especially appreciated, which helps to regulate blood glucose levels and reduce the manifestation of diabetes, as well as reduce the risk of hypertension.
Features of cooking barracuda
Barracuda is a very healthy and tasty fish. However, it cannot be found in every store. That is why it rarely appears on our tables.
When choosing a barracuda, it is worth remembering that not every individual is edible. In cooking, only young fish are used, which do not exceed 60 cm in size and 1.5 kg in weight.
This rule must always be followed because with age, the meat of larger carcasses accumulates a toxin that is dangerous to humans, which cannot be neutralized by heat treatment. In this case, eating is fraught with serious poisoning.
The smallest barracuda can be eaten even raw. The larger one is steamed, boiled, stewed, baked in the oven, fried in a pan and grilled.
Many chefs recommend removing the head and all entrails, even milk, before cooking. they are the first to accumulate toxins. But at the same time, it is not advised to remove the skin, tk. it is she who provides the necessary aroma and sufficient fat content for the cooked dish.
The barracuda meat itself is distinguished by its high density and low fat content, therefore it is recommended not to overdry it during processing.
Pretreatment may include brief marinating with spices and lemon.
In some countries, the tandem of this type of fish with boiled rice and creamy sauce is considered the best combination.
TOP 7 barracuda recipes
A large number of options for cooking barracuda allows the imagination of a sophisticated culinary specialist to roam. Today we are preparing fried fish, baked tomorrow, and the day after tomorrow we add it to the salad. Even going out into nature, you can provide yourself with an exotic dish by cooking fish soup with sea pike or grilled fish with vegetables and lavender sauce. Consider some of the most popular recipes with this inhabitant of warm seas.
Fried barracuda with mushrooms, seaweed and masago caviar
Of course, any fish goes well with airy mashed potatoes, but lately, more and more people want to diversify their diet, bring something new, add a touch of exoticism, especially if you need to think over a festive menu. Therefore, we suggest cooking fried barracuda with mushrooms, seaweed and masago caviar. The peculiarity of this dish is not only in the appetizing combination of products, but also in the way of serving. The finished dish will undoubtedly look delicious and beautiful.
- Caloric content per 100 g - 195 kcal.
- Servings - 1
- Cooking time - 40 minutes
Ingredients:
- Barracuda - 150-200 g
- Salt and black pepper to taste
- Olive oil - 40 ml
- Butter - 5 g
- Dry white wine - 60 ml
- Water - 10 ml
- Thyme - 3 sprigs
- Champignons - 4 pcs.
- Small lemon - 1 pc.
- Algae salad - a handful
- Small fresh cucumber - 1 pc.
- Masago caviar and ginger - to taste
Step by step preparation of barracuda with mushrooms, sea salad and masago:
- According to this recipe, you can take both fresh and defrosted barracuda carcasses. Separate the fillet from the bones. We make several cuts in the skin in the form of a mesh. Cut into portions, add some salt, sprinkle with pepper. Put a few slices of lemon and herbs around. Leave to marinate for 30-40 minutes.
- At this time, we wash and clean the mushrooms, cut the cucumber into long thin strips.
- Heat the olive oil and butter in a frying pan, put the pieces of fish there and fry them until golden brown for 3-4 minutes.
- Along the way, lightly fry the mushrooms. Turn it over, make the fire smaller and immediately pour in the wine.
- We evaporate it for a few minutes, put a sprig of thyme next to it and pour in water. After 2 minutes, the fillets and mushrooms are ready. Sprinkle it with the juice of the remaining lemon.
- Put a pillow of seaweed on a plate, put the first piece of barracuda, prepared cucumber on top and partially cover it with the second piece of fish fillet. Nearby - a handful of mushrooms, ginger in the shape of a rose. We finish the decoration with masago caviar. To enhance the flavor, you can add sesame seeds and soy sauce when serving.
The classic recipe for barracuda in a pan
Perhaps this is the simplest recipe for cooking any fish. It does not require a lot of time and effort. The products used to fry the barracuda are found in every kitchen.
Ingredients:
- Barracuda - 700 g
- Small lemon - 1 pc.
- Lime - 1 pc.
- Olive oil - 40-50 ml
- A mixture of Provencal herbs - 1 tbsp.
- Garlic - 3 cloves
- Salt to taste
Step by step cooking of barracuda in a pan:
- We wash fresh or thawed fish, remove fins, head and entrails. Cut the carcass into steaks.
- Sprinkle the meat with citrus juice - lime and lemon, add some salt, sprinkle with spices and mix.
- While the barracuda is marinating, heat the olive oil in a frying pan with high sides, add the previously crushed chives.
- We spread the fish steaks in a pan and quickly fry over a fairly high heat on each side for only 3-4 minutes. Such a frying time will allow you to keep sufficient juiciness inside the pieces and at the same time fry the meat itself well.
- After that, let the meat drain a little and serve the dish.
Barracuda fish rolls
Barracuda rolls will be an excellent decoration for any festive table. The cooking process is simple and fun. The dish will not leave indifferent any gourmet and will take pride of place in the home cookbook.
Ingredients:
- Barracuda - 400 g
- Bacon - 200 g
- Lemon - 1 pc.
- Hard cheese - 100 g
- Vegetable oil - 50 ml
- Hot paprika - 2 g
- Salt - 3 g
Step by step preparation of fish rolls:
- Prepare fish fillets, rinse with water and pat dry with a towel. Cut into small cubes. Rub the entire surface with salt and paprika, and then sprinkle with lemon juice. Marinating time - 3 hours in the refrigerator under cling film.
- The bacon in this recipe wraps the roll, so it needs to be cut into elongated thin slices.
- The cheese should be cut into small cubes.
- Heat vegetable oil in a high-sided skillet and lightly fry the barracuda in it until browned.
- Spread the cheese and fish on top of the bacon and wrap the rolls. To keep them in shape during further processing, wrap them with twine.
- Fry the resulting rolls in hot oil until cooked, drain off excess fat and put on a dish.
- Dill and parsley greens will help to give a finished look.
Salad with stewed barracuda
There are many fish salads, each in its own way is good and healthy. Today we propose to cook an interesting dish with stewed barracuda, which is worthy of any festive table, is highly nutritious and low in calories. It is known that this fish, due to its characteristics, even when stewed, retains its shape well, therefore it is excellent for dishes such as salads.
Ingredients:
- Fillet of barracuda - 0.5 kg
- Vegetable oil - 50-60 ml
- Pitted black olives - 250 g
- Garlic - 3 cloves
- Red onion - 1 pc.
- Fresh cucumber - 3 pcs.
- Cherry tomatoes - 10 pcs.
- Quail eggs - 10 pcs.
- Lime - 1 pc.
- Dill - 50 g
- Salt, black pepper - to taste
- Olive oil or mayonnaise - for dressing
Step by step preparation of barracuda salad:
- Cut the prepared barracuda fillet into large pieces. Sprinkle lightly with salt and season with lime juice. This will preserve juiciness and add some piquancy. Also sprinkle with black pepper to taste. The duration of the marinating is 30-40 minutes.
- We wash the dill and clean the garlic. Finely chop these products. Already, an incredibly appetizing aroma appears, in order to preserve it as much as possible, sprinkle with a small amount of salt.
- Turn on medium heat under a frying pan and heat the vegetable oil. Add dill-garlic mixture and barracuda fillets and simmer for a while over medium heat.
- We clean the onion, rinse it with cold water. Then we cut it in half, chop it in half rings - the thinner the better.
- Divide each tomato into two halves and chop it into slices. To do this, we choose a sharp knife so as not to knead the tomato pulp, while maintaining a beautiful shape.
- Grind the cucumbers in the same way as the fish fillets, but in smaller pieces.
- We put the boiled quail eggs under running cold water for a few minutes, then dry with a towel, clean and divide into 4 equal parts.
- We put all prepared ingredients, including olives in a deep salad bowl, season with olive oil or mayonnaise.
- You need to mix very carefully, for this it is better to use special kitchen tongs with wide blades.
- For serving, you can place it in small bowls in portions or leave in a large salad bowl.
Barracuda in creamy sauce with pasta
A unique combination of taste can be obtained by cooking barracuda in a creamy sauce and serving it to the table with pasta. This recipe can be used to prepare breakfast, lunch or dinner every day.
Ingredients:
- Fillet of barracuda - 0.5 kg
- Pasta - 0.45 kg
- Olive oil - 100 ml
- Butter - 100 g
- Cream - 150 ml
- Ground black pepper and salt - to taste
- Dill and parsley potion - 70 g
- Garlic - 3 cloves
- Onions - 1 pc.
- Hard cheese - 100 g
Step by step preparation of barracuda in creamy pasta sauce:
- The fish fillets washed under running water must be dried with a paper towel, salted and grated with black pepper, and then cut into small pieces. It is not recommended to use lemon juice in this recipe. its combination with cream will not add more appetizing. Before further cooking, leave the barracuda to marinate in the refrigerator for 40 minutes.
- Peel the onion and garlic, chop thoroughly. The finer this mixture is, the softer the sauce will be.
- We wash and chop the greens.
- Heat olive oil in a frying pan, add butter, put fish fillets, onion-garlic tandem there, fry for 10 minutes.
- Pour in the cream very slowly with a thin stream, while stirring constantly. Simmer for a few more minutes until fully cooked.
- At this time, boil the pasta, filter and put on wide plates.
- Place the barracuda on top with the sauce and sprinkle with grated cheese and chopped herbs.
Note! Pickled capers can serve as an excellent addition to this dish.
Barracuda baked with vegetables
Baked fish is an excellent dish for a festive table. It is quite simple to prepare, and the taste and aroma are incredible. Also, the healthiness of each product used is significantly increased compared to cooking in a pan. The set of vegetables offered in this recipe is standard, but if you wish, you can always change or supplement it with your favorite foods.
Ingredients:
- Barracuda - 1 kg
- Elongated onions - 3 pcs.
- Carrots - 0.4 kg
- Champignon mushrooms - 0.7 kg
- Vegetable oil - 50 ml
- Salt, black pepper - to taste
- Basil - 1 tsp
- Lime - 1 pc.
- Garlic - 2 cloves
Cooking barracuda in the oven step by step:
- Preparing lime zest.
- Cut the peeled fillet into portions, add salt, sprinkle with pepper, sprinkle with lime juice and send for pickling in the refrigerator for 1 hour.
- We clean and wash vegetables. Divide the onion into 4-8 parts, depending on the size of the bulbs, to get the same elongated slices.
- Cut the carrots into narrow pieces 4-5 cm long.
- Cut the mushrooms into 2-4 pieces.
- Fry lightly all together or separately in a little oil with the addition of crushed garlic.
- Before cooking the barracuda, rub the baking sheet with oil and put the prepared vegetables on it. Then put the pieces of fish there. Add a few tablespoons of water. Sprinkle with lime zest on top.
- We wrap the top with foil and send for baking in an oven preheated to 160 degrees. The baking time is 15-20 minutes. Then remove the foil and leave to brown the crust. Do not overdo it with the "blush" so as not to overdry the barracuda fish.
- You can serve such a culinary masterpiece with boiled rice. It will perfectly complement the nutritional value and at the same time will not overshadow the taste and aroma of baked fish with vegetables.
Grilled barracuda with vegetables and lavender sauce
With this recipe, you can save a large amount of nutrients of this type of fish. Even without special skills in serving festive dishes, any chef will be able to arrange a dish with a seductive appearance, and a delicate and at the same time pronounced aroma will complement the complete picture of a fish masterpiece. So, let's cook grilled barracuda with vegetables and amazing lavender sauce.
Ingredients:
- Barracuda - 700 g
- Olive oil - 30 ml
- Carrots - 130 g
- Zucchini squash - 300 g
- Bulgarian pepper of different colors - 300 g
- Celery - 100 g
- Lemon juice - 50 ml
- Fresh lavender - 1-2 branches
How to prepare grilled barracuda step by step with vegetables and lavender sauce:
- Divide the peeled barracuda fillet into 4 portions, add salt, pepper, rub with olive oil and fry in a preheated grill pan. Remember, to get even beautiful grill stripes, do not turn the fish over often. Allow up to 4-5 minutes to fry one side and then turn over.
- We wash and peel vegetables. Carrots, zucchini, peppers - cut everything into strips of such a size so that the vegetables cook quickly enough. Fry them until tender in a large skillet with a little oil, season and place on plates.
- Whisk 40 ml of olive oil with lemon juice and chopped lavender.
- Place the grilled barracuda steak on top of the vegetable pillow, sprinkle with the dressing and decorate with a small sprig of lavender.
The peculiarity of this cooking method is that the fish cooks quickly enough, does not burn at all, does not lose its useful components and does not absorb a large amount of oil. Due to this, the nutritional value increases and the calorie content of the finished dish decreases.
