Steckerlfisch

Steckerlfisch is a cherished traditional dish from Austria, Bavaria, and Franconia, featuring grilled fish served on a stick. You'll often find this delectable treat in beer gardens and at folk festivals. Originally made with local fish such as coregonus or whitefish, contemporary versions may use trout, fingerling, or mackerel.

The dish gained widespread popularity at the Munich Oktoberfest in the early 20th century, thanks to a perceptive local fish merchant who introduced it to festival-goers.

Preparing Steckerlfisch is relatively straightforward. Whole, gutted fish are first marinated in a flavorful mixture of oil, spices, and garlic. They are then skewered and grilled over hot embers. During grilling, the fish is brushed with additional marinade to ensure a deliciously crispy skin.

Once ready, Steckerlfisch is typically served wrapped in paper on a plate. Common accompaniments include bread rolls or pretzels, making for a simple yet satisfying meal.