There is no dish more Bajan than flying fish. It is our national dish, our cultural symbol, and for anyone who grew up in Barbados, it is the taste of home. The moment you smell flying fish seasoned with Bajan spices and herbs, you are instantly transported back to the island — to family meals, to Sunday lunches, to the warmth of a Barbadian kitchen.
I'm Kelly Henry — a qualified home chef, ballroom dancer and Gourmand Award-nominated cookbook author from Barbados. Today I want to share everything you need to know about cooking traditional Bajan flying fish — and how to bring a genuine taste of Barbados to your kitchen wherever you are in the world.
What is flying fish?
Flying fish is a small, silvery fish found in the warm waters of the Caribbean Sea and the Atlantic Ocean around Barbados. It gets its name from its remarkable ability to glide above the water's surface using its large, wing-like pectoral fins. Barbados is so closely associated with flying fish that it appears on the country's coat of arms and is one of the most recognisable symbols of Bajan culture.
Why is flying fish so special in Barbados?
Beyond its cultural significance, flying fish is genuinely delicious. The flesh is delicate, mild and slightly sweet, making it incredibly versatile in the kitchen. It is also highly nutritious — rich in protein, omega-3 fatty acids, and essential minerals that support heart health, brain function and overall wellbeing.
The traditional Bajan way to prepare flying fish
In Barbados, flying fish is almost always prepared the same way — and for good reason. The traditional method has been perfected over generations and produces a result that is simply outstanding.
The Bajan seasoning
The secret to authentic Bajan flying fish is the seasoning. Every Bajan cook has their own version but the essentials are always the same: fresh lime juice, garlic, onion, fresh thyme (broad leaf thyme if you can find it), fresh marjoram, salt, black pepper and a touch of hot pepper. The fish is marinated in this mixture for at least one hour — preferably overnight — so that the flavours penetrate deeply into the flesh.
The cooking method
Traditional Bajan flying fish is either steamed or fried. Steamed flying fish is the healthier option and is traditionally served with cou-cou — a dish made from cornmeal and okra that is the perfect partner for the delicate flavour of the fish. Fried flying fish is golden, crispy and absolutely irresistible, often served with breadfruit or rice and peas.
Tips for cooking flying fish at home
If you cannot find flying fish where you live, similar small fish such as sardines, mackerel or herring can be prepared in the same way using the Bajan seasoning mixture. The result will not be quite the same as authentic Bajan flying fish but the seasoning will give you a genuine taste of Caribbean flavour.
Want more authentic Bajan recipes?
If you love the idea of cooking authentic Bajan food at home, my recipe ebook collection brings the real flavours of Barbados directly to your kitchen. From traditional Bajan classics to Caribbean vegetarian recipes and healthy eating guides, everything is written with the knowledge, passion and lived experience of a Bajan home chef.
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Kelly Henry is a qualified home chef, ballroom dancer and Gourmand Award-nominated cookbook author from Barbados. She is the founder of Kelly's Kuisine, dedicated to sharing the authentic flavours and health wisdom of Caribbean cooking with the world.