Sleek, silver-blue fish with fins that resemble dragonfly wings, flying fish, to the delight of sailors, propel themselves in the air at speeds up to 30 mph to escape predators.

A specialty of Barbados and part of its national emblem, flying fish is lightly breaded, pan-fried and served as "Flying Fish Bajan (Barbadian) Style" throughout the region.

Fried Flying Fish

1. Wash the fish fillets in salted water; sprinkle with lime juice, season with salt and let rest for 15 minutes;
2. rinse the fish in cold water; pat dry; season to taste with Bajan spice blend, dill and fennel;
3. mix together 1 beaten egg and 125 ml (1/2 cup) milk; dip each fillet into the mixture;
4. coat the fish with a breading mixture made of 1/4 cup fresh breadcrumbs and 1/4 cup all-purpose flour;
5. fry the fillets in hot oil for 2 minutes on each side;
6. remove from the pan; sprinkle with lime juice and serve.

Steamed Flying Fish

1. Heat some water and 1 tbsp. white vinegar in the bottom part of a steamer;
2. in the steamer basket, place the fish fillets, 1 cup diced tomato, 1 finely chopped onion and 1/2 tsp. dry mustard;
3. place over the simmering water, cover and steam for 15 minutes;
4. drizzle with melted butter;
5. serve with "coucou" (a purée of okra and corn grits) or rice.