Barracuda also known as pick handle barracuda (Sphyraena jello) (Chilavu/Sheelavu/Neduva/Ooli in Malayalam, Pilinjan/Sheela/cheela in Tamil, Kandai Obantol in Kannada) is so called because the dark marks along its sides look like the thick ends of pickaxe handles. These dark markings fade with the preservation. Barracuda is known for its fearsome appearance. This fish contains excellent protein and omega 3 fatty acids. Its body is long, fairly compressed, and covered with small, smooth scales. Some species have a length of 2.1 m (6.9 ft) in length and 30 cm (12 in) in width. The barracuda is a saltwater fish.
HEALTH BENEFITSBeing an excellent protein food with fewer calories, it is better than other meat sources. It is rich in omega 3 fatty acids proven to be good for the heart and eyes.
NUTRACEUTICALS PRESENTThis fish is rich in protein, vitamins and minerals. It contains calcium, iron, magnesium, phosphorus, potassium, sodium and zinc. Barracuda contains vitamins such as thiamine, riboflavin, niacin, folate, vitamin C, B12, B6, A, E and vitamin K. It also contains fatty acids and cholesterol.
CULINARY METHODBest ways to cook are to bake, grill, smoke and deep or shallow fry. This fish has pin bones in Muscles. Shilavu fry, shilavu curry etc. are the main dishes in Kerala using Barracuda