so I chickened out of getting barracuda, they were thin and frozen, another day, perhaps, but I was impressed by a packet of filleted Pangasius hypophthalmus, well, that is what it says on the label, and googling this, I found iridescent shark. However, they only resemble sharks in morphology, and are, in fact, a member of the catfish family.

I cooked them by submerging two large fillets in a sauce made from onion, garlic, ginger and fresh green chilli, a good dollop of coconut powder, dhania/jeera, haldi powder and green cardamom seeds, a little curd, a tin of coconut milk, and fresh dill and mint herbs, all balanced with fresh lime juice, delish. Also cooked in the sauce were a few sliced edoes. Eaten with mushroom pilau, excellent, and not one bone!

I too cook them sometimes. They are quite tasteless as they are but very nice when cooked with spices or other flavouring agents. Spiced and panfried fillets are also good, served with wedges of fresh lime. Most Bangladesh grocers store them.

I always thought they were catfish family

yes, the fish has a very subtle flavour, like real shark. Ideal for people who don't like a strong flavour. I'll look at subtle marinating, even adding dried smoked tilapia dust, as an India equivalent of bonito flakes ;?)