Difference between revisions of "Steckerlfisch"
From MunichBeerGardens.com
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Fish such as whitefish, carp bream, char, trout and mackerel are caught in seas and rivers of the region. After cleaning, the fish is marinated in a mixture of oil, herbs and garlic and thereafter put on a stick. Now the fish is grilled to perfection with the head down over charcoal. Traditionally the Steckerlfisch is eaten with the fingers out of the paper it was wrapped in when bought. | Fish such as whitefish, carp bream, char, trout and mackerel are caught in seas and rivers of the region. After cleaning, the fish is marinated in a mixture of oil, herbs and garlic and thereafter put on a stick. Now the fish is grilled to perfection with the head down over charcoal. Traditionally the Steckerlfisch is eaten with the fingers out of the paper it was wrapped in when bought. | ||
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Revision as of 08:30, 19 June 2011
The Steckerlfisch is a specialty of southern Bavaria and northern Austria. A Steckerlfisch is a grilled fish on a stick and often sold in beer gardens and at folk festivals like the Oktoberfest in Munich.
Fish such as whitefish, carp bream, char, trout and mackerel are caught in seas and rivers of the region. After cleaning, the fish is marinated in a mixture of oil, herbs and garlic and thereafter put on a stick. Now the fish is grilled to perfection with the head down over charcoal. Traditionally the Steckerlfisch is eaten with the fingers out of the paper it was wrapped in when bought.
