Eastern Sea Garfish - Hyporhamphus australis; Shortnose Garfish - Hyporhamphus quoyi; Snubnose Garfish - Arrhamphus sclerolepis; Three-By-Two Garfish - Hemiramphus robustus; River Garfish - Hyporhamphus regularis; Southern Garfish - Hyporhamphus melanochi
Garfish are small and rather tasty. They can be filleted to produce attractive boned-out, butterfly fillets, which are exceptional for delicate dishes.
For best effect, cook garfish whole and deep fried. Larger species can be filleted, coated in batter and fried or grilled on a very hot plate, with the skin on and lightly dusted with seasoned flour.
Poaching or steaming garfish fillets in a court bouillon will cause the fillets to curl up into half moon shapes which can be attractively served with a salad of buttered sage, snow pea runners and lemon butter.
Sweet and delicate flavour
||Medium to Moist
Being sweet and delicate in flavour, garfish should be accompanied by the more floral, delicate Riesling wines, such as those from the Barossa or Clare Valley areas of South Australia.
Nutrition Information (average quantity per 100g)
||37% of total fat
||18% of total fat
||45% of total fat