Garfish 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

Low 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)

Energy na Fat (total) 0.7 g Alpha‐linolenic acid 22 mg
Protein na Saturated fat 37% of total fat Docosahexaenoic acid 109 mg

32 mg

Monounsaturated fat 18% of total fat Eicosapentaenoic acid 22 mg
Sodium na Polyunsaturated fat 45% of total fat