What is the specialty of flying fish?

Flying fish spend a very small amount of time above water (at max a fee seconds ) . Therefore they don't need to breathe whilst airborne and will just continue to breath using their gills when below water . read more

Flying fish are commercially fished in Japan, Vietnam, and China by gillnetting, and in Indonesia and India by dipnetting. Often in Japanese cuisine, the fish is preserved by drying to be used as fish stock for dashi broth. The roe of Cheilopogon agoo, or Japanese flying fish, is used to make some types of sushi, and is known as tobiko. read more

For flying fish and assembly: 1. Warm tomato fondue and keep on low heat. 2. Slice saltfish cou cou into squares. Add a small amount of canola oil to a skillet and heat until hot, but not smoking. Add the cou cou squares and brown on both sides; remove from pan, set aside and keep warm. 3. read more

Coucou & Flying Fish. Barbados' national dish is coucou and flying fish. This dish which is also another corn meal product like conkie, was traditionally served on Fridays or Saturdays. Packaged cornmeal can be purchased at any supermarket in Barbados, while you can find the okras from a street vendor or outdoor market. read more