Frozen Black Barracuda Nghi Son Foods Group 7

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Blackfin Barracuda

Product Name: Frozen Blackfin Barracuda
Scientific Name: Sphyraena Barracuda 
Vietnamese Name: Cá Nhồng Vây Đen Lớn
Origin of source: Vietnam
Product Brand: Nghi Son Foods Group
Size: 500-700-1000 gram/ pcs
Packaging: IQF, Net 90% Bulk, 10kg/ carton
Delivery: Worldwide delivery
Delivery Terms: FOB, CNF, CIF
Certifications: HK 695, DL-688, DL-947, BRC, MSC, Dolphin Safe, FOS
Export Standards:
  • Complies with HACCP, FDA and ISO standards
  • Meets the requirements of importing countries
Product Features: 
  • Sustainably sourced
  • Traceable supply chain
  • Frozen at peak freshness

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What is the Blackfin Barracuda?

The blackfin barracuda is a predatory fish found in warm and tropical waters around the world. It belongs to the barracuda family, Sphyraenidae, which includes several species known for their sleek, elongated bodies and sharp teeth. Black barracudas are characterized by their striking appearance, with dark-colored scales and a streamlined shape designed for fast and agile swimming. They are renowned for their voracious appetite and impressive hunting abilities.

Characteristics of Blackfin Barracuda

  • Physical Appearance: Blackfin barracudas have an elongated, cylindrical body with a dark coloration, often appearing almost blackfin. Their jaws are filled with sharp, pointed teeth, which they use to capture prey.
  • Size: These fish can vary in size, with adults typically ranging from 2 to 4 feet (60 to 120 centimeters) in length. Some individuals may grow larger, reaching up to 5 feet (150 centimeters) or more.
  • Habitat: Blackfin barracudas are commonly found in coastal waters, including coral reefs, rocky shores, and seagrass beds. They prefer warm waters and are often encountered in the Atlantic Ocean, the Mediterranean Sea, and the Indian Ocean.
  • Diet: They are carnivorous predators known for their swift strikes. Their diet primarily consists of smaller fish and various marine prey, which they capture with remarkable speed and precision.

Culinary Uses

While blackfin barracuda is not as widely consumed as some other fish species, it is valued in certain culinary traditions:

  • Sashimi and Ceviche: In regions where blackfin barracuda is caught and appreciated, it is sometimes used for sashimi or ceviche. The fish’s firm texture and clean taste make it suitable for these raw preparations when handled and prepared correctly.
  • Grilling and Broiling: Blackfin barracuda’s firm flesh is well-suited for grilling and broiling. Quick cooking over high heat can help bring out its natural flavors while adding a delightful smokiness.
  • Fishing: For anglers and sports fishermen, blackfin barracuda can be a challenging and rewarding catch due to their agility and strength. Catching them for sport is a popular pastime in some coastal regions.

Health Benefits

Blackfin barracuda, like many fish, offers several health benefits:

  • Protein: It is a good source of protein, providing about 20 grams per 3.5-ounce (100-gram) serving. Protein is essential for building and repairing tissues in the body.
  • Omega-3 Fatty Acids: While not as rich in omega-3 fatty acids as some other fish like salmon or mackerel, black barracuda still contains these beneficial fats. Omega-3s are known for their potential cardiovascular benefits and anti-inflammatory properties.
  • Vitamins and Minerals: Blackfin barracuda contains essential nutrients such as B vitamins (B6 and B12), selenium, and phosphorus. These nutrients play various roles in maintaining overall health.
  • Low in Calories: It is relatively low in calories, making it a suitable choice for those looking to manage their calorie intake while obtaining essential nutrients.


Sustainability is a vital consideration when it comes to harvesting blackfin barracuda and preserving marine ecosystems. Overfishing and unsustainable fishing practices can have detrimental effects. To promote sustainability, consumers can:

  • Local Sourcing: Whenever possible, source black barracuda from local and responsible fisheries. Supporting local and sustainable practices can contribute to the long-term health of marine environments.
  • Catch Regulations: Be aware of local and international fishing regulations that aim to protect this fish populations. These regulations often include size and catch limits to prevent overfishing.
  • Responsible Fishing: Encourage and support responsible fishing practices that minimize bycatch and the environmental impact of fishing.
  • Sustainable Seafood Guides: Consult sustainable seafood guides and resources to make informed choices about the seafood you consume. These guides provide information on which species are considered sustainable and which should be avoided due to overfishing or environmental concerns.

By choosing sustainably sourced black barracuda, consumers can contribute to the conservation of marine ecosystems and the long-term availability of this fish.

Cooking Tips

Cooking blackfin barracuda requires some specific techniques to make the most of its qualities:

  • Handling: Due to its sharp teeth and potentially large size, black barracuda should be handled with care during both catching and cleaning.
  • Freshness: When cooking it, freshness is key. Look for firm, translucent flesh with a clean, ocean-like scent. Freshly caught or high-quality frozen black barracuda is ideal for cooking.
  • Quick Cooking: Black barracuda benefits from quick cooking methods such as grilling, broiling, or pan-searing. Avoid overcooking, as it can lead to dry and less flavorful results.
  • Flavor Enhancements: Seasoning with a variety of herbs, spices, and citrus can enhance the fish’s natural flavor. Olive oil, garlic, lemon, and fresh herbs are commonly used seasonings.
  • Serving: Blackfin barracuda pairs well with a range of side dishes, including rice, quinoa, grilled vegetables, and fresh salads. Its mild flavor and firm texture make it a versatile addition to various culinary creations.

Potential Concerns

It’s essential to note that while blackfin barracuda can be enjoyed as part of a balanced diet, there are some considerations to keep in mind:

  • Ciguatera Poisoning: In some regions, black barracuda and other reef-associated fish are associated with ciguatera poisoning, a type of food poisoning caused by consuming fish that have accumulated toxins produced by certain marine microorganisms. Symptoms can range from mild gastrointestinal discomfort to more severe neurological effects. To reduce the risk of ciguatera poisoning, it’s advisable to avoid consuming large, predatory reef fish, particularly those from areas where ciguatera is a known concern.
  • Mercury Content: Like other predatory fish, it can accumulate mercury, which may pose health risks if consumed in large quantities. Pregnant women, nursing mothers, and young children are often advised to limit their intake of fish that are high in mercury. Checking local advisories and recommendations regarding mercury levels in fish is prudent.

Flavor Profile

Blackfin barracuda is prized for its mild and clean flavor profile:

  • Clean and Mild: Its taste is often described as clean, mild, and slightly sweet. This mildness allows it to pair well with various seasonings and preparations without overwhelming the palate.
  • Texture: Blackf barracuda has a firm and meaty texture, which is well-suited for grilling and other high-heat cooking methods. When cooked properly, it retains its moisture and tends to flake nicely.
  • Versatility: Its mild flavor and firm texture make black barracuda a versatile ingredient that can be incorporated into a wide range of culinary creations, from light and fresh ceviche to rich and smoky grilled dishes.

Availability and Market

The availability of black barracuda can vary by region, seasonal factors, and local demand. In some coastal areas where it is commonly caught, it may be readily available in seafood markets. However, in regions where it is less commonly consumed, sourcing may be limited.

When considering blackfin barracuda for your culinary endeavors, it’s advisable to check with local fishmongers or seafood markets for availability and to inquire about the fish’s source and sustainability.


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