Stick fish

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Stick fish preparation in a fish fryer on the banks of the Chiemsee
Stick fish is often served wrapped in paper with a stick.
Stick fish made from mackerel in the beer garden

Stick fish ( stick fish , Bavarian for "small stick, stick") is fish grilled on a stick , a specialty from the Bavarian foothills of the Alps and Upper Austria ( stick fish or stick fish), which is mainly served in beer gardens and at public festivals. It has nothing to do with the dried stockfish .

Traditionally, mackerel is caught out in the local lakes and rivers whitefish or white fish prepared today also from farmed fish, such as trout and char and mackerel and other sea fishing.

In preparation, the whole, gutted fish are coated with a strong marinade of oil, spices and garlic and the length of the mouth is speared on debarked willow branches about 60 cm long or watered wooden sticks. For grilling, the sticks are often fastened in such a way that the fish are upside down diagonally above or next to the charcoal embers. During the cooking time, the fish should be brushed with the marinade or butter occasionally so that their skin becomes crispy.

Fish on a stick is eaten on the paper it was wrapped in after grilling, or served on a plate. As a side dish, you can eat pretzels or rolls , for example .

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