Ask a Barbadian for ingredients in a recipe and chances are “seasoning” will be high on the list. But if you think it means a sprinkling of salt and pepper, you’d be missing out on the flavor and color of the fresh herbs it implies.

Seasoning” or “green seasoning” is an island term meaning chives and/or the green stalks of shallots or scallions (green onions). Chopped and blended with other herbs and spices, it is often sold in jars at Bajan fish and vegetable markets for generous use in sauces, salad dressings, poultry, fish and meat dishes. It’s almost always added to fly ing fish, the country’s national dish and tourist board emblem.

Flying fish or substitute other small, fresh whitefish.


  • 6 flying fish, filleted
  • Juice of 2 limes
  • 1 tbsp. salt
  • 1 cup water
  • Bunch of fresh green seasoning, thyme and marjoram, chopped very fine 1 onion, chopped very fine
  • Salt and white pepper
  • 1 egg beaten
  • Fine breadcrumbs for coating
  • Lard or oil for frying

Mix lime juice, salt and water and put fish to soak in this brine for 15 minutes. Remove and dry. Mix together the seasonings and onion and then place in the spaces from which the bones have been removed. Press in very firmly. Dip each fish into the egg, then coat with breadcrumbs.

Fry in hot oil or lard, putting each fish face down first and cooking for a few minutes on each side. Do not overcook. The fish should be moist and flaky.

Serves two or three, depending upon size of fish.

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