Flying fish are extraordinary creatures. When they are startled by a predator underwater, they burst through the surface and spread their long pectoral fins like wings, gliding through the air for up to 45 seconds and as far as 400 metres. This lets them escape danger - but it also made them very easy for Barbadian fishermen to spot and catch from their boats.
The flying fish is so important to Barbados that it appears on coins, stamps, and the national airline's livery. In the past the waters around Barbados were so full of flying fish that they were a major part of the economy. The season typically runs from December to June, when the fish gather in the warm waters.
Cou-cou is made by stirring cornmeal and sliced okra together in water over a gentle heat, using a special wooden spoon called a 'cou-cou stick'. The trick is in the stirring - cou-cou must be worked constantly to get the right smooth, fluffy texture. The fish is usually steamed or stewed in a Bajan sauce made with onions, tomatoes, and herbs.