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Barracouta

Thyrsites atun

A dark flesh fish that whitens on cooking with medium moisture and medium to low fat content.

Barracouta New Ice

Barracouta are caught in coastal waters around mainland New Zealand, The Snares and Chatham Islands, down to about 400 metres.

Key Information

Family

Barracouta are members of the Gempylidae family of Snake Mackerels.

Physical attributes

Dark blue-grey back with silver sides and a belly tinged with blue or purple iridescence, they have a long slender body, smooth skin, with a pointed head, large mouth and very sharp teeth. Barracouta have very fine scales that are almost undetectable

The flesh is dark and whitens on cooking.

Sustainability

Barracouta is managed by the Ministry for Primary Industries using the New Zealand Quota Management System (QMS). Regular stocks assessment are conducted to estimate fishery stock size and numbers. Scientific studies are also used. From these, scientists can estimate future stock sizes and catch limits.

Geographical location

They are found throughout New Zealand, usually occurring in surface schools. The species spawns from August to September off the coasts of both of the main islands, and from November to December around Southland and the Chatham Islands. The Barracouta is most abundant around New Zealand’s South Island, where it is regarded as an important edible fish.

Market Names

  • New Zealand: Barracouta
  • Japan: Okisawara, Kurotachikamasu
  • Korea: Sam chi
  • USA: Snoek
  • France: Thyrsite, Escolar

Locations Caught

28 Barracouta Fa

Profile

Average weight

1.5-3 kg

Average length

60-100 cm

TACC i

24,327 tonne

Talley's catch

1500+ tonne

79  Barracouta

Nutritional information

Average quantity per 100g

Energy

470 g

Protein

20.6 g

Fat, total

3.2 g

Carbohydrate

0.3 g

Sugars 0.3g
Sodium 57mg

Seasonal availability

Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Not caught
Months caught
Peak months

Flavour and cooking

Barracouta has dark flesh that whitens on cooking with medium moisture, and medium to low fat content, it is most often prepared by grilling, frying or smoking. Barracouta has a very distinctive taste and is also very suitable for smoking and canning.

Barrcouta For Web

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