Description
Barracuda is not for the faint-hearted. Its meat is robust, slightly gamey, and holds strong seasoning like a champ. In West Africa, it’s often coated in chili paste, grilled on skewers, or smoked for hours to deepen its flavor.
Moroccan recipes poach it in tagines with olives, preserved lemon, and cumin. Egyptians add it to tomato-based “Sayadiya” rice for a powerful one-pot meal.
The fish has a low bone count and a meaty consistency, making it great for steak-like cuts and fillet sandwiches. It’s also rich in magnesium and protein.
Saharan Barracuda brings drama to the table — big flavor, bold preparation, and unforgettable satisfaction.
