Barracuda

A common fish that is used for treatment, the cooked and finally dried barracuda is economically very important in the past decades as well as the present in the domestic and export market, which is one of the reasons for the importance of its aroma. Its taste and nutritional value are high.

These fish belong to the Sphyraenidae family, which consists of economically greedy predators and are widely distributed in all tropical, tropical and warm temperate seas. These fish are mainly marine, live individually or in schools and are able to adapt to diverse ecological conditions. The Sphyraenidae family, commonly known as barracuda, includes only one genus, Sphyraena, and has 27 recognized species worldwide. These fish are exploited by different fishing tools and are mainly caught in trawl nets, gill nets and outer rings.

Yellow tail barracuda fish fillet contains 73.12% water and 1.5% ash. Surprisingly, about 16-18% of the fatty acids in this product are long-chain unsaturated fatty acids.