Fish
Cook Islands Flying Fish
Māroro
Cook Islands
Cook Islands flying fish are caught at night with lights, grilled whole, and served with cassava and coconut cream for a simple island meal.
Original eatfuls sticker artwork
What it is
A closer look at Cook Islands Flying Fish.
Cook Islands flying fish are caught at night with lights, grilled whole, and served with cassava and coconut cream for a simple island meal.
What to look for
Know it when you find it.
Look for a whole small fish with crisped skin, moist flesh, and cassava beside coconut cream; the night-caught form is often sold locally.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Cook Islands Flying Fish.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Jamaica
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Boiled ackee — the soft yellow arils of the national fruit — sautéed with flaked salt cod, onion, tomato, scotch bonnet and thyme until it resembles scrambled egg.
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Naples, Italy
Acqua pazza
In Naples, Acqua pazza is fish poached with tomatoes, garlic, parsley, oil, and white wine.
Antigua and Barbuda
Antiguan Saltfish
Saltfish
Salted cod soaked to remove excess salt, flaked, then sauteed with onion, sweet pepper, tomato, garlic, thyme, and hot pepper; the classic Antiguan breakfast; traditionally served with chop-up (mashed eggplant, spinach, and okra), fungee, or butter bread; savoury and full-flavoured; a Saturday morning ritual; the distinctive breakfast of Antigua.
Antigua and Barbuda
Saltfish and Ducana
Classic Antiguan pairing of stewed saltfish with sweet ducana dumplings; the saltiness of the fish complements the sweetness of the sweet potato and coconut dumpling; a traditional Antiguan meal; found at local restaurants and home kitchens; the saltfish and ducana of Antigua
Navarre, Spain
Ajoarriero
In Navarre, Ajoarriero is salt cod flaked with potato, garlic, tomato, and peppers.
Libya
Tabahij
Al-tabahij
Fish layered with sliced potato, tomato and onion and baked in oil until the top layer browns and the fish steams underneath.