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.
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]
The 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 rollorpretzels.
Media related to Steckerlfisch at Wikimedia Commons
