Steckerlfisch ("steckerl" means "small stick" or "pole" in the Bavarian dialect) is a fish grilled on a stick in the traditional way of a fisherman or camper. It is considered a speciality of Austria, Bavaria, and Franconia. The dish is commonly served in beer garden and on folk festivals and is unrelated to the dried stockfish.
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Traditionally, steckerlfisch is prepared from local fish like coregonus or whitefish like common bream, but nowadays trout, char or mackerel are also used.
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Steckerlfisch is a very popular meal at the Munich Oktoberfest.[1] It was the Oktoberfest which made the dish popular. A local fish merchant introduced steckerlfisch to the fair in the early part of the 20th century.[2]
Preparation
editThe whole gutted fish are marinated in a hearty mixture of oil, spices and garlic and skewered on sticks of about 60 cm length. The sticks are then fixed in a way that the fish are positioned upside-down and angular next to the embers. During the process of grilling they are brushed a few times with the marinade so that the skin becomes crispy.
The steckerlfisch is eaten on the paper in which it is wrapped after being grilled and served on a plate. Common side dishes are bread roll or pretzels.
References
edit- ^ "Munich Steckerlfisch". perob.com. Retrieved 1 September 2015.
- ^ "Steckerlfisch Tastes Better Than It Looks". mygermantravels.com. Retrieved 1 September 2015.
External links
edit- Media related to Steckerlfisch at Wikimedia Commons
- Steckerlfisch images