There was a time in Barbados – seems like a long time ago, – when eating two or three flying fish at the dinner table was a routine affair. It is no secret that flying fish have become a scare commodity in the seas off Barbados. This is the time of the year, Eastertide, when flying fish is sought after in keeping with rich Bajan tradition. Flying fish (fish) and coucou remains a popular dish on Good Friday.
The BU household has many fond memories of eating flying fish prepared the old time way; de tail push in de mout and heavily seasoned, oftentimes with the homemade variety. The delight derived from searching in hidden spaces for fish secreted away behind the gills or chewing the tail fin until it disappears in dust seems to be a tradition now forgotten like most things Bajan.
We now live in times when it is common to see a long parade of cars at the drive-thrus, whether KFC or Chefette fast food restaurants. Thankfully BU household’s table come tomorrow will continue to cling to the Bajan tradition of eating fish (flying fish) and coucou at lunch time.