Found in shallow, coastal waters almost everywhere in Australia, the Garfish is one of the few species in Australia that could be said to have lost popularity over time. This is almost certainly due to their preponderance of very fine bones coming off the spine, even though they’re so fine that they can be eaten with no discomfort.

Traditional Garfish recipes often mention rolling the body with a milk bottle to gently break the bones (although milk delivery ceased over 50 years ago!). But we can guarantee that Garfish haven’t lost their sweetness or unique flavour. In fact, they remain one of Australia’s finest fish, still highly prised by top chefs such as Josh Niland, who crumbs butterflied Garfish and serves them with a yoghurt tartare and herb salad.

You can also try crumbing and frying just one side of the fillet, allowing the natural presentation of the fish as well as a moreish crunch.

DIVE DEEPER

COMMERCIAL NAME

Garfish

Method of Capture

Trawl

Region

Any region

Other names

Beakie, Eastern River Garfish, Gardie, Lakes Garfish, Lake's Garfish, Needle Gar, Needle Garfish, Splinter Gar, Western River Garfish

Scientific Family

Hemiramphidae

Seasonality

Year-round, peaking between March and May.

Size

Maximum size 35cm

Price range

Low priced

Alternative Species

Whitings, Sardines, Maray.

ROLL UP YOUR SLEEVES

SHOPPING TIPS

Usually sold whole; fishmongers will gut, scale and clean the fish for you. They will give you the option to keep the head on or removed it. Fillets are sometimes available but are commonly prepared by suppliers and come cryovacced and or frozen. Being a smaller sized species, consider the weight (approx 200-300g) needed per person.

STORAGE TIPS

Make sure whole fish is scaled, gilled, gutted and cleaned thoroughly. Lay whole fish or fillets, in a single layer on a plate and cover with plastic wrap or place in an airtight container. Refrigerate for up to 4 days or freeze whole fish for up to 6 months, and fillets for up to 3 months, below -18ºC.

COOKING TIPS

Average yield is 30% with a mild, subtle, sweet and clean ocean flavour (especially in ocean-run specimens). Soft, tender texture and pearly white flesh. Thin fillets like these are best wrapped in foil or banana leaves to protect them when barbecuing or grilling.

COOKING METHODS

Most commonly pan fried or steamed due to their delicate texture, but can also be steamed, baked, barbecued, grilled and deep fried. Most importantly, cooking time will be short and quick due to the size of the species and the delicate flesh.

Flavour pairings

The most important tip is not to overpower the Garfish's sweet natural flavour. Keep anything you pair with it simple, e.g. butter, lemon, parsley, salt, and pepper.

IMPORTS

Sometimes frozen fillets from Asia.

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INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing