Stockfish trimmings

🍽️ The Official MAGGI Apricot Chicken Recipe
This is the standard method using the MAGGI Apricot Chicken recipe base, designed to serve 4 people and be ready in about 50 minutes.

You’ll Need:

1 packet MAGGI Apricot Chicken Recipe Base

500g lean chicken thigh fillets, cut into thirds

1 large onion (200g), sliced

1 can (410g) apricot halves in juice OR 400ml apricot nectar

2 cups plain mashed potato (340g), to serve

2 tsp oil for cooking

Key points about smoked barracuda:

Flavor & texture: It has a bold, slightly sweet, and smoky taste, similar to smoked mackerel or tuna, but denser. The meat becomes moist and flaky when done correctly.

Ciguatera warning: Barracuda can carry ciguatera toxin (especially large reef fish from tropical waters). Many experienced smokers avoid large barracuda (>5–6 lbs / 2.5–3 kg) or source them from offshore/pelagic populations where risk is lower. Smoking does not destroy the toxin.

Preparation: Usually brined (salt, sugar, spices) for several hours, then air-dried to form a pellicle, then cold-smoked (80–90°F / 27–32°C) or hot-smoked (160–180°F / 71–82°C) until cooked through.

Serving suggestions: Flaked into dips, salads, or patties; served on crackers with cream cheese and capers; or used in chowders.