Members of the family Exocoetidae which are commonly found in tropical waters, especially throughout the Caribbean. The name of this fish comes from its ability to soar through the air for great distances, sometimes up to almost 350 yards. To manage this feat, the flying fish builds up speed in the water, then leaps into the air, extending its large, stiff pectoral fins, which act like wings. Flying fish have a firm texture and a pleasant, savory flavor. They're also prized for their roe, known as tobiko. See also fish.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Steamed Flying Fish and Cou-Cou
- Stuffed Creole Flying Fish with Cou-Cou
- Pompano Fillet with Flying Fish Roe
- Citrus Marinated Asparagus Salad with Tuna Tartare on Pappadoums
- Fast and Easy Plate Cooked Fish Paillard with Ginger, Garlic, and Tomatoes
Related Content From Cooking Channel
- Brazilian Fish Stew
- Marco's Fish Wrapped in Hoja Santa
- Zesty Lime Fish Tacos
- Brickstore Pub Battered Ale Fish
- "Fred and Ethel" Fish Sliders