Barracudas have had an infamous reputation throughout the world for being dangerous to humans.  Although there are some barracudas which can attain a length of over 6 feet long; you’ll most likely never encounter one larger than 6 feet long/1 foot wide.  They are voracious predators, and have been known to scavenge during live food shortages.  During these times; people swimming close to them might be in possible danger.  However, unlike sharks; there are no official reports of barracudas ever having attacked or killed a human being.  In some of the islands of the south pacific (Hawaii, Polynesia), barracuda tales abound.

Barracudas are quite tasty.  Their white meat (The color of snow) is very pleasant.  In the USA (California), barracudas have to attain a certain length before they can be taken.   So fisherman will catch and release them if they are under 28 inches long or so (don’t quote me on it).  But if you happen to get lucky one day and catch a keeper; it will be a day you’ll remember for the rest of your life.  In states like California, you can’t find barracudas unless you go to fish markets close to the docks or to the marina.  Many of those markets will occasionally sell barracudas, but it’s rare to  find barracudas being sold at a regular city supermarket.  You can get shark, but rarely a barracuda.  They taste great!  You can fry them; they make a great alternative to other more generic well known fishes.

If you catch a 20-25 pound one, you’re in luck. 

Method

1. Clean the fish well.
2. Cut the fish in steaks. Take a big cooking pot. 
3. Use both cooking and olive oil. 
4. Turn the heat to just a tad above simmer. 
5. Pour the oil onto the pan. 
6. Crush a few garlic cloves and place them on the pot.
7. Introduce the barracuda steaks into the pot.
8. Pour salt and pepper. 
9. Use a little bit of vinegar. 
10. Pour thinly chopped tomatoes (lots) and pour them into the pot. 
11. Chop up a few onions and pour them into the pot.
12. Use half cup of soy-sauce.
13. Then pour about 4-5 cups of cooking wine (white wine makes a good substitute).
14. Always keep the heat just below medium range.  Cook for about 30 minutes until the wine evaporates.