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Grilled Fish on a Stick Recipe

Steckerlfisch. It is a word first used in 1902 to describe Grilled Fish on a Stick, and comes from Steckerl, Bavarian dialect for little stick, and fisch, German for fish. Although as a way of cooking fish it had been used for centuries; despite not having a name.

Originally fish from the many local Bavarian lakes and rivers were used, however as transportation became easier other fish, such as herring and mackerel, also became popular.

As the high "healthy" fat content of their flesh means they won't dry out while cooking Salmon, Halibut, Swordfish and Tuna are among other fish that can be used.

These days, unless from a specialist fish supplier or restaurant, it is usually mackerel that will be served in Biergaerten, beer gardens, during Germany’s "out door living season" and at Munich's Oktoberfest.

While grilling or barbecuing your own choice of fish to a Steckerlfisch Recipe is enjoyable, easy and worth the effort.

Ideal for Outdoor Grilling

1 lb Trout or Mackerel (or whitefish, sea trout)
Seasoning: Lemon juice, Salt and freshly ground pepper


1/2 to one pint of Oil
Rosemary stems
Thyme stems
Sage stems
Bunch Parsley
Bunch Dill
Tarragon, fresh or dried
Oregano, fresh or dried
Mint, fresh or dried
Basil, fresh or dried
Fennel, fresh or dried
1 dried Chili, seeded if you prefer it not too hot
4 Scallions, cut into rings and including the tender part of the green
1 crushed garlic clove


Prepare and gut the fish if it has not already be done, leaving the head, fins and tail. Wash thoroughly under running water and dry.

Rub the inside and outside of the fish with lemon juice and salt and pepper.

Leave for 5 to 10 minutes, then brush the marinade over the fish making sure it is well covered.

Any left over herbs can be put inside the fish.

Using very long, strong 24 inch, wooden kebab sticks or other suitable sticks, that have been soaked in water, place the stick in the fish from mouth to tail.

Place in a large flat container, or wrapped in saran wrap, for at least 12 hours so the marinade can work.

After removing from the fridge allow to come to room temperature for about one hour.

Place the fish over a glowing barbecue or grill, and make sure there are no flames. If possible the fish is angled over the charcoal fire, this way the fat runs down the stick and not onto the fire itself.

Grilling time around 30 minutes

The grilling coals can have pine needles or herbs such as Rosemary, Thyme, or Juniper added during the cooking time, it not only makes a delicious aroma it also add to the flavour.

Keep basting the fish with marinade, or butter, as it cooks, and turn it from time to time as this ensures an evenly crisp skin.

When it has been bought from an "outside" source the tradition is to eat the fish on the paper in which it had been wrapped, but in a beer garden just as at home it can be served on a plate together with a pretzel, potato salad or horseradish sauce and boiled, buttered potatoes.

Mahlzeit........... Enjoy your Meal

Mackerel as a fish on stick in a beer garden oven photographer Usien, Bavarian Steckerlfisch on barbecue, Bavarian Steckerlfisch served on paper with potato salad, all courtesy de.Wikipedia

For topics in the news Image Source,Photobucket Uploader Firefox ExtensionAnd you can follow German Culture on Facebook Follow Me on Pinterest

It is available in Kindle but I was given German Cooking: Five Generations Of Family Recipes as a paperback, and even reading it has been fascinating as well as bringing back so many memories, while the recipes I have tried so far have all been quick, easy and just great.

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Beer Gardens in Germany
Obatzda, Beer Garden Snack, a Recipe
Munich's Oktoberfest
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Content copyright © 2015 by Francine McKenna-Klein. All rights reserved.
This content was written by Francine McKenna-Klein. If you wish to use this content in any manner, you need written permission. Contact Francine McKenna-Klein for details.


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