Here in Barbados there is a lot of tradition attached to Flying Fish. In fact, on some levels we could even be accused of being slightly obsessive... We have a Flying Fish on our one dollar coin, Flying Fish and CouCou is our national dish and Barbados is often called 'The Land of the Flying Fish'. Needless to say, these small fish are plentiful in the warm waters that surround the island. Despite the ernest nods of locals (they are teasing) these fish don't actually fly. What they do is glide through the air up to distances of 30-40 metres, it is impressive to watch and folklore holds that if you visit Barbados and them fly, you will always return. To achieve this flight, what they do, is to swim quickly towards the surface, then burst into the air at speeds of up to 55 kph! Once it is airborne, the fish spreads its large pectoral fins and appears to be "flying" helping it to speed across the surface of the water and escape from its predators.
Flying Fish is also a favourite Bajan meal, whether in the form of a 'Flying Fish Cutter' which is a huge warm salt bread roll, slathered with Bajan Hot Pepper Sauce, enveloping a lightly breadcrumbed, highly seasoned fish. Or simply Flying Fish and chips or our national dish of Flying Fish and CouCou. No matter what, flying fish is always served filleted and is normally soaked in a brine of lime and salt - to cut the fishiness, according to the locals. It is then heavily seasoned using traditional Bajan seasoning. For our national dish, the fish is then rolled and steamed in an onion and tomato, hot pepper reduction and served with gut sticking 'CouCou' which is somewhat similar to European polenta. It is made with cornmeal and okra (or occasionally breadfruit), either way it takes skill and a lot of stirring to make it smooth and unctuous without lumps and this requires a special paddle, otherwise known as a CouCou stick, which in days gone by just the mere mention of generally kept young children in line.
Flying Fish is also a favourite Bajan meal, whether in the form of a 'Flying Fish Cutter' which is a huge warm salt bread roll, slathered with Bajan Hot Pepper Sauce, enveloping a lightly breadcrumbed, highly seasoned fish. Or simply Flying Fish and chips or our national dish of Flying Fish and CouCou. No matter what, flying fish is always served filleted and is normally soaked in a brine of lime and salt - to cut the fishiness, according to the locals. It is then heavily seasoned using traditional Bajan seasoning. For our national dish, the fish is then rolled and steamed in an onion and tomato, hot pepper reduction and served with gut sticking 'CouCou' which is somewhat similar to European polenta. It is made with cornmeal and okra (or occasionally breadfruit), either way it takes skill and a lot of stirring to make it smooth and unctuous without lumps and this requires a special paddle, otherwise known as a CouCou stick, which in days gone by just the mere mention of generally kept young children in line.
