Flying Fish
About
Small fish with scales and fins found in the waters of the Atlantic, Indian and Pacific Oceans and the Caribbean Sea. This fish is so named because it escapes it's predators by jumping above the water and using it's large fins to glide. It is estimated that Flying Fish can soar 10 - 30 ft at a time, although under special conditions they can glide over 1,000 feet .
This fish is a delicacy on the island of Barbados and many other tropical areas of the world. It is very easily prepared and does not have a strong 'fishy' flavor.
Information
Physical Description
White with a few black spots and red trimmed fins, a small fish with two "wings" or fins at the middle of the body.
Tasting Notes
Selecting and Buying
* Make sure the fish has been displayed or stored on ice prior to buying it.
* Fresh fish will not smell fishy and should look moist, shiny, well-rounded and not dry or dull looking. The transparent mucous covering on the fish should be clear. If it has turned opaque, it is a sign that the fish is old.
* When you press lightly on the skin it should bounce back and not leave and indent.
* If purchasing a whole fish, open the gills and check to see that they are a rosy color and have not begun to turn brown.
* The fish's scales should be intact. Shedding scales is a sign that it has been stored for too long.
* Fresh fish fillets or steaks should be neatly trimmed and not have any signs of bruising or blemishes.
Preparation and Use
Flying Fish can be fried, stewed, baked and used with a variety of sauces. The best sauces to use are Cream of tartar and Creole sauce.
The roe of Cheilopogon agoo (Japanese flying fish), used to make some types of sushi, and is known as Tobiko.
Conserving and Storing
After purchasing the fish, make sure fresh fish remains cold and that the frozen fish is place in a freezer unit as soon as possible. It would be best to bring a cooler to transport it home. Fresh fish should be returned to refrigerated conditions as soon as possible after purchasing. For the best flavor and for safe consumption, fish should be used within 1 or 2 days of purchase. When storing fresh fish, remove its wrapper and rinse with cold water. Pat dry with a paper towel, place on a plate, securely wrap with plastic or foil and place it in the rear of the refrigerator where it is the coldest. It can also be placed in an airtight container and stored in the refrigerator.
