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The barracuda (Latin: Sphyraena viridensis) is a predatory fish found in virtually all warmer oceans. There are 27 known species in all.
Barracudas have a glossy silver, elongated body covered with small, round scales, and look very similar to pike. The head, the staring eyes and the mouth are disproportionately large and the bottom jaw protrudes beyond the top jaw. Its many teeth give it a fierce appearance.
Barracudas feed mostly on smaller fish and mackerel. Young barracudas often live in huge shoals in open water, whilst the adult fish tend to be loners.

Cooking methods

The barracuda is a popular edible fish. The skin of the barracuda tastes delicious when descaled then fried. Often, however, it is filleted or sliced and cooked.
Barracuda can also easily be grilled whole or oven-baked. The fish itself can be seasoned, or combined with spicy sauces.

Flavour and texture

The barracuda has white, relatively firm flesh with a distinctive, strong fishy taste.

Fishing method

Pots and traps
Fishing with traps and pots is one of the oldest fishing methods. Our Stone Age ancestors used this method, which involves attaching the baited cages to lines and submerging them in the water. Unlike trawling, for example, it is one of the more passive fishing methods and also one of the best methods for preserving fish stocks.
Pots often resemble cages or baskets with one more openings (funnels) and are placed on the ocean floor, with or without bait.
Once the fish has swum into the pot, it cannot escape due to the funnel-shaped entrance. However, if the animal has not yet reached the desired catch size, it can get out through the escape hatches. This enables selective fishing.