Barbados Flying Fish...
Fried Or Steam Flavour to Savour
When you discuss the flying
fish… the question often ask is
do they fly? The answer is No! Actually they glide close to the oceans
surface.
The name flying comes from the fact that this fish often leap into the
air by using their wide fins like wings to propel them.
This is one of the defenses this acrobatic fish use when trying to
escape predators… It is known to leap up to 20 feet in the
air while remaining airborne for distances well in excess of 50 feet.
All fascinating facts but the flying fish main claim to fame in
Barbados has nothing to do with its acrobatics… or the fact
that it is one of the island’s national symbols.
Actually its popularity stems from the fact that it is one of the
islands most sought after delicacies. So popular is it that can be
found on the menu of most Barbados restaurants.
You see this fish is a big part of the Barbados culinary landscape
being a major component in the national dish of Cou Cou and flying
fish…
It is also a staple at the Oistin’s
Friday night fish fry,
the Baxter’s
Road fish fry… and all of the other
spots where you’ll find Barbados
nightlife.
Here is a look at some of the ways that the flying fish is
prepared…
STEAM FISH
6 boned fish well seasoned
2 tablespoons of margarine
1 large tomato sliced
1 large onion, sliced
1 tablespoon of curry
2 Cups of water
Salt & pepper
Place fish with skin side down on plate and roll starting from the tail
end. Put rolled fish, sliced onions and tomato in saucepan with 2 cups
of water.
Cover saucepan, cook on low heat for 10 minutes, add tablespoon of
curry, salt and pepper to taste. While still cover allow to simmer for
10 minutes or until fish is cooked.
Used liquid in saucepan as sauce. Serve with rice, Cou Cou or boiled
yam.
FRIED FISH
6 boned fish welled seasoned
1 medium lime
3 tbsp Bajan Seasoning
1 tbsp. Breadcrumbs
¼ lb. Flour
2 eggs
½ pint cooking oil
Parsley
Marinate the fish in lime and salt for approximately 30 minutes
Rinse off salt and lime from fish and dry.
Rub the Bajan seasoning unto the fish making sure it go between the
grooves
Mix flour and breadcrumbs together. Beat eggs with a whisk.
Put cooking oil in frying pan and heat until hot.
Dip the seasoned fish in the egg, then the breadcrumb and flour mixture.
Shake off excess and fry fish in the cooking oil until golden brown.
Make sure to fry fish on the flesh side first and then the skin to
prevent fish from curling up.
Fried fish can be serve with rice, potatoes or bread.