Garfish are very tubular and slender with a readily distinguished by their long beak-like elongation of the lower jaw. They usually have a silvery light blue to aquamarine coloured back and a horizontal silver stripe along the side. Their belly is silver and the fins are translucent and usually don’t grow any longer than 40 cm.
Garfish also fondly known as Garies, Gardies, Beakies and halfbeaks are a popular catch within Corio Bay and Port Phillip Bay particularly from boats. They are usually caught at or near the surface using light tackle and a small baited hook hung under a small float. Some handy bait to try is moistened bread, bread dough, prawns and sandworms, and bread is also used as a berley. They are not the easiest fish to catch as they are easily frightened- but I suppose you would be too if someone planned to eat you. They are usually found around areas which have shallow weed and they are usually found in schools.
Anglers catch garfish throughout the year the best time to catch these long beaked creatures is late in the summer and early autumn.
Garfish are fantastic eating, but watch for the fine bones. The bones are best removed by placing the garfish belly side down and with a rolling pin or even an empty beer bottle, roll it down the backbone a few times, you can then pull the flesh from the bones. Their flesh is sweet and they have a firm texture and they are very low in oil and quiet flaky. They are usually grilled with a few drops of lemon juice and herb or lightly fried with a light coat of flour. Many people like a sweet floral wine to accompany the meal.
Ensure you check with authorities before taking any seafood from our waters as rules and regulations and change on a regular basis, including where you can fish and even the bait you can use.
Intown’s Garfish with Lime and Chilli Sauce
This recipe will really get the taste buds working it is delicious and only takes a few minutes to prepare.
For 4 people you will need 12 small garfish (modify to suit the size) they are best done butterfly filleted.
3 teaspoons of corn flour, 6 tablespoons of oil, 4 garlic cloves crushed, 2 thinly sliced red chillies, 2 teaspoons of raw sugar, juice of 2 limes, grated rind of lime and some boil rice.
Coat the fish fillets with flour and quickly cook in hot oil carefully turning, put aside in warm position. Drain off excess oil from pan add the garlic, chilli and stir, slowly add the sugar mixing well followed by lime juice, bring to a boil without burning, then simmer. Add the rice to a serving dish, place the fish on top, then smother on the saucy liquid, garnish with the lime rind and serve. It is so tasty you will be back for more.
