Yantai's 'first catch of barracuda': A spring delicacy from Bohai Sea

As winter ice melts along the coast of Yantai in East China's Shandong province, local seafood lovers are eagerly awaiting the arrival of a seasonal treasure: the first catch of barracuda.

This spring-only delicacy comes from barracuda caught just as the sea ice thaws, typically from early February to early March. After spending the winter in deep waters with little feeding, the fish emerge lean, clean, and remarkably tender, without any muddy taste. As the local saying goes, "The first catch of barracuda is worth more than gold."

Steaming is a simple way to preserve the natural flavor of first-catch barracuda. [Photo/WeChat account: ytwlgw]

Selecting the freshest catch requires some know-how. Quality fish have bulging, clear eyes, bright red gills, firm flesh that springs back when pressed, and most importantly: no odor.

Yantai locals have perfected various ways to prepare this seasonal gem. The traditional braised version simmers the fish with soybean paste, tofu, and radish for a deep savory flavor. For those who enjoy heat, the spicy preparation involves adding chili and aromatics after pan-frying. The simplest method, steaming, allows the fish's natural sweetness to stand out — finished with scallions and hot oil.

A key tip from local chefs: always remove the black membrane inside the belly to ensure a clean, pure taste.

For Yantai residents, the first catch of barracuda represents more than just a meal. It signals the arrival of spring and the promise of new beginnings — a delicious reason to gather with family and friends. With its brief season now underway, locals aren't letting this taste of the sea slip away.

（chinadaily.com.cn）