With 147.9mg/100g of purine, Barracuda falls into the moderate category — fine occasionally, but not an everyday staple for gout. Seafood purine levels vary widely — from low-purine white fish to high-purine anchovies. Barracuda sits in the mid end of the seafood spectrum. Freshness matters with seafood — frozen-at-sea fish is often fresher than 'fresh' fish at the counter. Proper storage and quick cooking preserve both flavor and nutritional quality.
Barracuda should be eaten in moderation with gout. It contains 147.9mg of purine per 100g (moderate range: 50–150mg). It can be part of a gout-friendly diet, but keep portions reasonable and not daily.
Anchovies, sardines, herring, mussels, scallops, codfish, trout, and haddock are among the highest-purine seafood. The Arthritis Foundation and Cleveland Clinic both list these as foods to limit or avoid with gout. [Source: Arthritis Foundation / Cleveland Clinic]
Boiling or stewing meat and discarding the cooking liquid can reduce purine content. Water-soluble purines leach into the water during cooking — do not consume the broth if reducing purine intake. [Source: General nutrition guideline] Grilling and frying add inflammatory compounds from charring and high-heat oils — poaching, steaming, or stewing are better methods.
Shellfish — including shrimp, crab, lobster, oysters, mussels, and scallops — should be eaten only occasionally. While not all shellfish have extremely high purine, their cumulative effect can raise uric acid levels. [Source: Arthritis Foundation]