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An ocean fish that commonly jumps out of the water and glides airborne over the surface for a distance of 10 to 20 feet. Small in size (12 to 15 inches generally), the Flying Fish has large oversized pectoral fins and a split tail with a larger surface area on the lower tail section than on the upper tail section. Some species have both large pectoral fins and smaller pelvic fins that serve to enable longer gliding distances. The meat of the Flying Fish is firm, tender and white in color, providing a good tasting meat that can be baked, fried, grilled, steamed, or served in stews. It is best to eat Flying Fish soon after they have been caught, since they do not keep well for shipping long distances.
The small roe of the Flying Fish is readily available and served as a form of caviar, which is referred to as Tobiko in Japan. Small in size and crunchy in texture Flying Fish eggs are enjoyed as a delicacy. The eggs are commonly served as a topping for cheese and crackers, as a garnish for sushi, crab cakes, or other appetizer selections. The natural color of the roe is orange in however, Flying Fish eggs (Tobiko) are colored for presentation and to denote various flavors. The natural orange and the squid colored black roe are slightly sweet in flavor with a mild salty overtone while the yellow colored eggs typically have a ginger flavor. Green eggs are flavored with Wasabi, providing a mildly spicy flavor and the red eggs are often flavored with chili pepper seasoning to add a spiciness in flavor. The Flying Fish eggs or caviar as it is also referred to, are semi-hard (crunchy) in texture and will not soften like other varieties of caviar when added to liquids or sauces.
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Flying Fish term - Related Content |
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| This kitchen tool is made to easily remove the scales attached to the skin of a fish that will be prepared and cooked whole. Since fileting a fish will remove the skin and scales ... |
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| Typically, a type of paste that may be semi-firm in texture or very fluid and easy to pour. Made from fresh meat of various species of fish or shellfish, this paste is produced ... |
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| Common in Asian cuisine, this round-shaped food is a meatball-like product made from fish meat that is most often sold by street vendors as well as restaurants. It is a fried ... |
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| This type of basket is made to hold the fish securely as it cooks on a grill, preventing it from falling apart and making it easy to flip. It is contoured in the shape of a fish. |
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| An amber red to reddish brown colored Sauce produced as a liquid byproduct from fermenting salt-cured fish. In some countries such as the Philippines, an Asian food known as ... |
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Contamination Prevention | Cooking Safety | Proper StorageConsumption Safety
When working with fish it is essential that proper handling and storage are used to reduce ... |
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Most fish are low in fat and cholesterol and a good source of protein, which makes them a good choice for a healthy diet. Our bodies require a certain amount of protein ... |
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Cooking Times | Baking Fish | Pan-frying Fish | Deep-Frying FishGrilling & Broiling Fish | Doneness | Cooking Tips
Fish can be prepared using almost any type of ... |
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Thawing Fish | Salmon Preparation | Tips
Thawing Fish
Frozen fish can be cooked without thawing but the cooking time would need to be increased to cook it thoroughly. If ... |
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Fish Cuts
When shopping for fish, it is beneficial to know what the different types of cuts of fish are so that you know exactly what you are purchasing. The basic cuts ... |
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| Never know what to do with leftover fish? Try this recipe. And with the fish it's much more budget-friendly than crab. Sometimes I will grill or poach the fish. |
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| Yummy. |
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| Use rainbow trout or grey sole, or a fillet of flounder wrapped in aluminum foil; season with salt and pepper. Add two or three ounces of butter and several tablespoons of lemon juice. Cook on grill for fifteen to twenty minutes depending on thickness of the fillet. Great with corn wrapped in foil also on the grill. |
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| Cod or any mild flavored fish is enhanced by this rich lemony sauce with a hint of dill. |
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| Easy and delicious way to have fish with no extra clean up. |
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