Flying Fish - Fishery and Cuisine

Fishery and Cuisine

Flying fish are commercially fished in Japan, Vietnam and China by the method of gillnetting, and in Indonesia and India by dipnetting. In Japanese cuisine, the fish is often preserved by drying. The roe of Cheilopogon agoo, or Japanese flying fish, is used to make some types of sushi, and is known as tobiko. It is also a staple in the diet of the Tao people of Orchid Island, Taiwan. Flying fish is part of Barbados' national dish, known as cou-cou and flying fish.

In the Solomon Islands, they are caught while flying, using nets held from outrigger canoes. They are attracted to the light of torches. Fishing is done only when there is no moonlight.