Can humans eat flying fish?

Flying fish are a group of fish that can glide above the water for short distances by using enlarged pectoral fins that act as wings. There are over 40 species of flying fish found in tropical and subtropical oceans around the world. Some common species include the two-wing flying fish, four-wing flying fish, and glider flying fish.

Quick Overview

Yes, humans can eat flying fish. Flying fish are caught commercially and recreationally for food in many parts of the world. They are popular eating fish in Japan, Vietnam, Indonesia, the Caribbean, and more. Flying fish have firm white meat with a mild flavor. They can be cooked in many different ways such as fried, grilled, baked, or used in soups and curries.

Appearance and Biology of Flying Fish

Flying fish have elongated, torpedo-shaped bodies that make them efficient swimmers and gliders. They range in size from 4 to 12 inches long depending on the species. Their most distinctive feature is their large, wing-like pectoral fins that enable them to glide above the water. The lower lobe of the tail fin is also much larger than the upper lobe, providing lift and stability during glides.

The body coloration of flying fish ranges from silvery to pale blue or olive green on the back and sides, with a white or pale yellow underside. Some species have dark spots or bands on their sides. Their scales are cycloid (smooth and round) which reduce drag during gliding.

Flying fish are omnivores and eat a variety of small fish, crustaceans, zooplankton, and phytoplankton. They have excellent eyesight for detecting predators and prey. Their eyes are specially adapted to account for aerial vision and underwater vision. Flying fish can reach swimming speeds up to 37 mph for leaping out of the water and gliding.

Fishing Methods for Catching Flying Fish

There are several fishing techniques used to commercially and recreationally catch flying fish:

  • Trolling – using baited hooks or lures pulled behind a boat
  • Cast nets – circular nets thrown by hand over schools of fish
  • Seine nets – long nets deployed from boats to encircle schools of fish
  • Lift nets – scoop nets lifted out of the water to catch jumping/gliding fish
  • Spearfishing – using a spear to catch flying fish while gliding

Flying fish often leap out of the water when chased by predators, making them easy targets for nets and spears during these aerial glides. At night, they are attracted to lights which also aids in capturing them.

Popularity as a Food Fish

Flying fish have long been valued as a food source by people living in coastal tropical and subtropical regions around the world. They have firm white meat with a mild flavor.

Some major countries and regions where flying fish are popular to eat include:

  • Japan – fried and dried flying fish are a traditional delicacy, known as tobiko
  • Caribbean Islands – often fried or sautéed with lime juice and spices
  • Indonesia – used in curries, stews, and various fried dishes
  • Vietnam – grilled, stewed, steamed, boiled in soups
  • Brazil – often grilled or baked in foil with tomatoes, onions, garlic

In restaurants, flying fish may be served as an appetizer, main course, in fish tacos or sandwiches, in ceviche, or used as sushi. Their eggs are also edible and are sometimes used for caviar.

Nutrition Profile of Flying Fish

Flying fish are a nutritious seafood choice, providing high-quality protein, vitamins, and essential omega-3 fatty acids. Some of the nutrients found in a 3-ounce (85 gram) serving of cooked flying fish include:

Nutrient Amount
Calories 99
Protein 21 g
Total Fat 1 g
Saturated Fat 0.3 g
Sodium 55 mg
Omega-3 Fatty Acids 0.5 g
Niacin 4 mg
Vitamin B12 1.2 mcg
Selenium 33 mcg

As the data shows, flying fish are low in calories, total fat, and saturated fat. They are an excellent source of protein and have a high content of B vitamins like niacin and vitamin B12. Flying fish also provide good amounts of heart-healthy omega-3s and the antioxidant mineral selenium.

Taste, Texture, and Cooking Flying Fish

Flying fish have a moderate flavor profile described as mild, sweet, and flaky. Their meat holds together well making them suitable for frying, baking, or grilling. The flesh is pearly white in appearance with a firm texture reminiscent of cod or snapper.

To prepare flying fish, it is best to cook them soon after they are caught. Gut and clean the fish by removing scales, fins, intestines, and gills. Make diagonal slice cuts along the sides to allow seasonings to penetrate better.

Flying fish work very well with a variety of seasonings and sauces. They go well with:

  • Citrus – lime, lemon, orange
  • Herbs – cilantro, thyme, rosemary, dill
  • Spices – Old Bay, paprika, cayenne, garlic, onion powder
  • Soy sauce, fish sauce, oyster sauce
  • Coconut milk, tomatoes, chili peppers

Some popular cooking methods for flying fish include:

  • Frying – pan fried, deep fried, tempura style
  • Baking – wrapped in foil or parchment with veggies and spices
  • Grilling – over hot coals or grill pan
  • Steaming – in banana leaf or bamboo steamer
  • Braising – slow cooked in a sauce or gravy
  • Broiling – under high heat in the oven
  • Stewing – simmered in a curry, tomato, or coconut milk sauce

Flying fish should be cooked through until the meat flakes easily with a fork. Be careful not to overcook as the meat can become dry. The cooked fish can then be served whole, filleted, or in chunks in main dishes, soups, stews, and appetizers.

Common Flying Fish Dishes Around the World

Here are some popular culinary dishes featuring flying fish from different world cuisines:

Barbados

  • Flying fish and cou cou – the national dish, fried flying fish with cou cou (cornmeal), spices, and gravy
  • Flying fish cutters – fried flying fish sandwiches

Bahamas

  • Cracked conch with flying fish – lightly fried with lime, onion, and pepper

Jamaica

  • Escoveitch fish – fried fish marinated in vinegar, onions, peppers, garlic

Puerto Rico

  • Fritura de pescado – crispy fried flying fish with tostones (fried plantains)

Indonesia

  • Pepes ikan – steamed in banana leaf with chili, lemon grass, herbs
  • Ikan goreng – fried with turmeric, galangal, tamarind sauce
  • Ikan asam pedas – in a spicy and sour sauce

Vietnam

  • Chả cá – fried fish patties with dill
  • Cá kho tộ – clay pot braised flying fish
  • Canh chua cá – in a sweet and sour fish soup

Japan

  • Tobiko – flying fish roe used as sushi topping
  • Tessa – dried and fermented flying fish flakes
  • Agehacho – deep fried tempura style

This shows the versatility of flying fish to be used in soups, curries, fried dishes, sandwiches, and more all around the globe.

Health and Safety Concerns with Eating Flying Fish

There are a few potential health and safety issues to be aware of with eating flying fish:

  • Mercury and pollutants – as predator fish, flying fish can accumulate mercury and other environmental toxins. Pregnant women and young children should avoid high intakes.
  • Allergies – fish allergies are common. Those with shellfish allergy may be cross-reactive to flying fish.
  • Bones – flying fish have many small bones that need to be cleaned out properly to avoid choking/injury risk.
  • Parasites – risk is low, but flying fish can potentially harbor parasitic roundworms if undercooked.
  • Histamine poisoning – improper storage of caught fish can result in high histamine levels leading to an allergic-like reaction.

To reduce risks, pregnant women and young children should not eat flying fish more than 2-3 times a month. For everyone, moderation is key. Buy flying fish from reputable sellers, ensuring they are thoroughly cleaned and eviscerated. Cook the fish thoroughly tokill any potential parasites. Store flying fish on ice or refrigerated and cook within 1-2 days of catching for best quality and safety.

Environmental Sustainability of Flying Fish

Many flying fish species are abundant in tropical oceans and maintain healthy population sizes. However, some localized depletion can occur in areas with heavy fishing pressure. The four-wing flying fish comprises over half of global flying fish landings and their population is considered depleted in the eastern Caribbean.

To fish flying fish sustainably:

  • Use hook and line or pole caught methods rather than large seine nets.
  • Avoid catching fish during spawning periods and in known nursery habitat.
  • Respect minimum size limits to allow fish to mature and breed.
  • Support local fishers over imported fish when possible.
  • Look for MSC certified flying fish as an eco-friendly choice.

With responsible fishing practices, flying fish can continue to be a sustainable seafood choice into the future.

Conclusion

Flying fish are a tasty, nutritious, and versatile type of seafood that humans have consumed for centuries in tropical regions around the world. They can be cooked in endless ways – fried, grilled, steamed, braised, and more. Their mild flavor and firm texture works well in everything from fish tacos to curries. While moderation is required due to potential contaminants, flying fish are a healthy source of protein, vitamins, minerals, and omega-3s. Sustainable fishing and cooking methods should be followed to fully enjoy this unique fish that soars above the seas.

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