Victorian Garfish Whole Cleaned FRESH

Victorian Garfish Whole Cleaned FRESH


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 in a court bouillon 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.

Shelf Life

© 2020 Ash Bros Food Services PTY LTD | ABN: 53 982 991 585 | w: | t: (03) 9689 2266 | f: (03) 9687 6406

m: 0417 035 990 | e: | a: 45 Industrial Drive, Sunshine West 3020