Steckerlfisch

The dish is commonly served in beer garden and on folk festivals and is unrelated to the dried stockfish.

Traditionally, steckerlfisch is prepared from local fish like coregonus or whitefish like common bream, but nowadays trout, char or mackerel are also used.

A local fish merchant introduced steckerlfisch to the fair in the early part of the 20th century.

[2] The whole gutted fish are marinated in a hearty mixture of oil, spices and garlic and skewered on sticks of about 60 cm length.

The sticks are then fixed in a way that the fish are positioned upside-down and angular next to the embers.