GARFISH FILLETS $52.99 p/kg
Did you know:
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, it is advisable not to over power the delicate flesh. Garfish crumbed whole and then deep fried are excellent for fish and chips. 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 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.
A health link for you:
https://www.fishfiles.com.au/consuming/buying/choosing-species/Eastern-Sea-Garfish-172
Some recipes for you:
https://www.sbs.com.au/food/recipes/garlic-and-garfish-over-coals
https://www.goodfood.com.au/recipes/karen-martinis-garfish-with-herbed-pistachio-crumb-20200703-h1p58d
This fish will appear on our “Catch of The Week Specials” list.
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