So, this is how my first Barracuda was cooked up.  My cousin who is a fisherman, hooked me up with this little guy.  At first I was a bit worried cause I’ve heard so many stories of people getting killed from eating a poisonous Barracuda.  A little research and I found out that its the fully grown Great Barracuda that you have to worry about.

So it was straight to the backyard to light the coal pot cause I’m all about cooking outdoors.  I’ve had stewed Barracuda before and I didn’t like it.  The meat was very tough and dry.  However fried Barracuda is one of my favourite things to order from the road side fish fries that happen every Saturday in Barbuda.

So I cut the Cuda into steaks about an inch or so thick.  I kept it simple and just lightly seasoned them up with a bit of salt and pepper and placed a cast iron pan on the fire with a bit of vegetable oil.  This is a technique called shallow frying, where the fish needs to be flipped once to complete the cooking.

I swear I was Japanese in a previous life cause I love my fish with rice.  This time I cooked some Basmati rice and some chop up.  Chop up is spinach and okra chopped up and cooked down with some corn to give it some sweetness.  The corn is my little added touch to this classic Caribbean side dish.

Simple and damn tasty yo! Now knowing this risk, would you order Barracuda if you saw it on a menu on an exotic island?? Would you take the risk or play it safe?? hmmmm