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A barracuda is a large, predatory, ray-finned fish known for its fearsome appearance and ferocious behaviour. The barracuda is a saltwater fish of the genus Sphyraena.
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A barracuda is a large, predatory, ray-finned fish known for its fearsome appearance and ferocious behaviour. The barracuda is a saltwater fish of the genus Sphyraena.
FOOD USAGE
Barracudas are popular for food because of its unique sweet taste.
They are most often eaten as fillets or steaks.
West Africans Dry them for use in soups, sauces, porridge, jollof rice, and pepper soups. Drying protects the soft flesh from disintegrating in the broth and gives it a smoky flavour.
Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks (which are called “hjell” in Norway) on the foreshore. The drying of food is the world’s oldest known preservation method, and dried fish has a storage life of several years
In certain Nigerian dialects. “Ngolo,” typically refers to “whelk” in English. Whelks are larger marine snails that are also edible and used in various culinary dishes, particularly in West Africa. They have a distinct flavor and are often used in soups and stews.
Catfish is an important source of protein and other nutrients for humans throughout history.
Catfish is a freshwater fish that is rich in protein, vitamins, and minerals. It has a firm and sweet taste that makes it an excellent ingredient in many recipes like soups, porridge, and palm oil rice.
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