1 Does barracuda have many spines?

Saltwater barracuda does not have many spines, while freshwater barracuda has more spines. You should pay attention to this when buying.

Although barracuda is a marine fish, it can now be desalinated and cultured. Moreover, barracuda is abundant in places such as the Bohai Sea, and is also reproduced in Zhejiang. The saltwater barracuda we bought has no spines at all, only one middle backbone and rib spines. Barracuda is only delicious on ice shuttles, in the early spring when the ice melts. You can't eat it in other months. It smells too earthy and smells like oily sludge, so the locals won't eat it.

2 Does the barracuda taste delicious?

The barracuda is fragrant and tender, and it should not be too umami when served with rice. The biggest feature of this kind of sea fish is that it has no fishy smell, so you don’t have to worry about your family not liking it.

Barracuda can be steamed, braised, or marinated and then fried or grilled. Add cooking wine and salt to taste before cooking, and it will taste better after cooking. In fact, I haven’t eaten this barracuda for more than ten years. In the past, I could always buy it at the morning market. Later, I rarely saw it for sale and ignored this kind of fish. Not long ago, I went to the farmer’s market and saw this barracuda. I'm so greedy. The advantage of this fish is that the meat is very tender and there are very few spines. There are only a few large spines without hairs or small spines. This is my favorite.

3 How to make barracuda delicious

Ingredients: barracuda, onions, ginger, and garlic.

Method:

1. Slice the ginger, roll the green onions into knots, cut the pike into pieces, and coat with flour (fried fish will prevent it from sticking to the bottom of the pan).

2. After the pot is hot, add oil, turn down the heat, put the fish pieces into the pot, and fry slowly.

3. When the bottom side is fried until golden brown, gently turn the fish over and continue frying.

4. When the other side is also fried until golden brown, add water, add ginger slices, garlic, and green onions, add cooking wine and light soy sauce, boil the water over high heat and simmer over medium-low heat.

5. The soup gradually turns milky white. When the soup becomes less, add salt to taste and continue to collect the soup. At this time, pay attention to the pot, because it is easy to stick to the pot. When the soup is ready, turn off the heat.

4 Who is suitable for eating barracuda?

The general population can eat barracuda, but people who are allergic to seafood, gout patients and diabetics cannot eat it.

According to the nutritional value and efficacy of barracuda, barracuda is rich in protein, amino acids, fatty acids, vitamins, calcium, phosphorus, potassium, magnesium, selenium and other trace elements, which is very suitable for malnourished people. , growing teenagers and pregnant women; in addition, it is suitable for consumption by patients with cardiovascular disease, the elderly, pregnant women and other groups. In addition, people with symptoms such as memory loss, palpitations, arrhythmias, and myopia can also consume it.