Which fish is traditionally served with cou-cou, Barbados’s national dish?

Flying fish is traditionally served with cou-cou in Barbados, forming the country’s best-known national dish.

Cou-cou is made from cornmeal and okra, cooked into a smooth, firm porridge-like side dish. The flying fish is commonly steamed, fried, or prepared with a seasoned gravy, depending on the recipe and occasion.

Barbados has historically been closely associated with flying fish because the species was abundant in waters around the island. It is also important to distinguish the fish from cou-cou itself: cou-cou is the cornmeal-and-okra component, while flying fish is the seafood accompaniment.

The pairing is central to Bajan cuisine and is often presented as a symbol of Barbados’s fishing heritage. Other fish may appear in local cooking, but flying fish is the canonical partner for cou-cou.