![]() ![]() The family name comes from a Greek root word that means “to sleep outside”, and the fish itself was recorded in text as Early as AD77, by Pliny the Elder in The Natural History. ![]() Flying fish are actually named for flying into boats, or possibly after the idea that they would fly onto land to sleep at night. It’s the French word for Flying Fish and comes from the Latin exocoetus. But the Exocet missile is named after them, and that certainly can. This makes it even more important to protect their habitats. Anything that’s eaten this much and by this many animals is important for holding the system together. It’s definitely not an easy life.įlying fish are, however, an integral part of the ecosystem. Frigate birds are often waiting in ambush from above, ready to pick off any flying fish that jump too high. Jumping out of the water is a great strategy to evade larger fish, but unfortunately for the flying fish, they have predators in every dimension. ![]() This does occasionally lead to them landing on people’s boats, but in general, it’s probably very effective at getting away from larger fish. Tuna and swordfish are extremely agile and fast hunters, and one way to escape them might be to leave their environment entirely and re-enter it at some random spot. It’s thought that leaping out of the water is a great strategy for escaping predators. Their average distance is about the same as the first flight, at around 50m or 180ft, but they’re capable of travelling much further than that. That’s almost four times as long as the Wright brothers’ first flight. 1įlying fish have been recorded ‘flying’ for up to 45 seconds. Still, this is an incredible ability.įlying fish jump out of the water and can glide for extraordinary distances on their wing-shaped pectoral fins, which are shaped to generate lift, just like a plane wing. Well, the fish part does exist, but the flying is a bit of a leap. This is a downer, isn’t it? The first fact about the majestic flying fish dispels any illusions of it actually existing. In general flying fish populations are in good shape with over 50% of the species classified by the IUCN as least concern. ![]() These are fast and agile fish who rely on certain stiffening adaptations in their spines to reduce drag and loss of momentum when escaping predators. They live in all oceans, but particularly in tropical waters up to a depth of around 200m. Least Concern (~50%) to Critically Endangered (IUCN)Įxocoetidae contains about seven genera (to date) and many (between 40 and 70) species, all of which are defined by their elongated fins. Tuna, swordfish, mackerel, marlin, dorado, pinnipeds, cetaceans, frigate birds As it happens, they need to be they’re hunted by almost everything larger than they are.Ĭountershaded: dark on top, light underneath These are the exocoetidae, or Flying fish, and they are quite extraordinary in their abilities. This experience in Melbourne was then followed by Hall’s return to Flying Fish in 2018 as Head Pastry Chef and then Sous Chef, helping transition the world-class seafood restaurant from Jones Bay Wharf to its current home at The Star Sydney.Īnd, after two years at Surry Hill’s degustation-only fine dining venue, Arthur, Hall has returned to Flying Fish for a third time – now taking the reins as Executive Chef and leading the establishment into a new era one that strips the menu back to basics, serving up simple, honest yet punchy dishes that celebrate the flavours and freshness of the very best produce from across Australia’s land and sea.There’s a family of fish who have a unique strategy for avoiding predation. Hall credits a four-year stint in Melbourne from 2014 to 2018 to helping diversify his experience – working across hatted fine dining establishments including Dave Verheul’s The Town Mouse and Guy Grossi’s sandwich shop Pezzo to a small organic farm-to-table café in Richmond which reignited Hall’s passion for building strong connections to local farmers and producers and reminded Hall of what being a chef is all about: nurturing people and making them feel happy, well fed and looked after. It was soon after completing his apprenticeship training that Hall’s long-standing relationship with Flying Fish began, with Hall working his way up to the position of Head Pastry Chef by age 23 in 2010, bringing his own interesting twist on desserts by using modern modern techniques and local Australian ingredients under then Executive Chef Stephen Seckold. ![]()
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