General Description: The barracuda is a large, fearsome-looking game fish. With long slender bodies, forked tails, and vicious sharp teeth, barracudas live in the western Atlantic, the Caribbean, and the Pacific. Firm-fleshed barracuda fillets and steaks hold together well during grilling and broiling, the preferred cooking methods for this fish. It holds up well to marinades and flavorful sauces. Pacific barracuda (Sphyraena argentea) are one of about 20 species of fish in this family. They are found from Baja California to Alaska. Atlantic barracuda (S. barracuda) are rarely eaten because of their tendency to carry ciguatera toxins, although natives of the Bahamas and the Caribbean claim that fish weighing less than 5 pounds are safe.

Locale and Season: Barracuda are in season from April through September on both coasts of Canada and the United States and the western coast of Mexico.

Characteristics: The flesh of a barracuda is creamy tan when raw and off-white when cooked. The meat is firm, with a large flake, moderate fat content, and full, meaty flavor. Yield is 35 percent.

How to Choose: The Atlantic barracuda has dark bars and scattered black splotches on greenish skin. Atlantic barracuda are often found in markets in the Caribbean. The Pacific barracuda is the only one marketed in the United States. Average market weight is 3 to 6 pounds, but the fish can reach 100 pounds.

Storage: Barracuda spoils easily, so keep it well chilled in the refrigerator, and cook it within 2 days of purchase.

Preparation: Grill, broil or sauté; use for fish tacos.

Suggested Recipe: Barracuda Tacos (serves 4): Marinate 2 pounds barracuda sections with 1 tablespoon each kosher salt, chili powder, and the juice of 1 lime for 2 hours. Grill or broil for 15 minutes or until the fish flakes. Break into bite-sized pieces and spoon into warm flour tortillas. Top with finely shredded red cabbage, sour cream, and fresh salsa.

Flavor Affinities: Bell pepper, black pepper, celery, chiles, chili powder, chipotle, cilantro, fennel, garlic, lemon, lime, onion, orange, oregano, scallion, thyme, tomato.