As Labor Day approaches the grills are being prepped and the menus are being finalized. Will it be the usual barbecue ribs, bratwurst and coleslaw, or will you be adventurous and try something unusual like barracuda?
Yes, you can eat barracuda. The great barracuda, which can get up to 6 feet in length, is a predatory marine fish found mainly in the Atlantic Ocean. We can’t eat the great barracuda because of its poisonous flesh. But the smaller Pacific barracuda, found off the coast of California, is more desirable as food.
Pacific Barracuda. Photo: MarineBio
Believe it or not, barracuda is available in St. Louis. However, it is only available during the summer. Recently a friend purchased barracuda from Seafood City for just $2.99 per pound. He prepared the barracuda by seasoning it with Cajun spice and a squeeze of fresh lemon juice. Then it was broiled until flaky. Can you say scrumptious?
Barracuda is well suited to grilling because of its firm texture. Since it is full-flavored, sort of like a white flesh version of salmon, it requires little seasoning. So try the recipe above but grill the fish instead of broiling and be sure to brush with oil before grilling.
Jicama Salad. Photo by Tyronica Dowdy
And while you are breaking out of your Labor Day menu rut, why not ditch the coleslaw too. Try my jicama salad recipe. Jicama is a root vegetable native to Mexico which many describe as tasting like a cross between a pear and water chestnut.
Your palate will be thanking you for days for trying these new, adventurous dishes.
Jicama Salad with Honey Lime Dressing
For the salad:
1 medium jicama, grated
1 cup grated carrots
1 cup thinly sliced radish
For the dressing:
1 1/2 tablespoons canola oil
Juice from 2 limes
2 tablespoons honey
1 small shallot, minced
1 tablespoon ginger, minced
Salt to taste
1-2 tablesppons cilantro, minced
Combine jicama, carrots and radish in medium bowl. In a separate small bowl whisk together dressing ingredients (except cilantro) until well combined. Add dressing to salad and garnish with cilantro. Allow the flavors to blend for 15-20 minutes before serving.
Update: Seafood City has sold out of barracuda and will not be getting anymore in this season.
Comments
You sure find some appropriate pictures for your articles. Where are you getting them (besides those you take yourself)?
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