Garfish (needlefish)
A sea fish with a very long narrow body and greenish bones, with white low-fat firm meat of a sweetish taste, for frying whole in flour, baking, smoking and grilling.
Garfish (needlefish) is a sea fish with a very long narrow body, a long beak-like snout and characteristic greenish bones (the colour is harmless), with white low-fat firm meat of a sweetish taste and a small amount of large bones. It is fried whole in rings and pieces in flour, baked, smoked, dried for beer, grilled and put into fish soup; when fried, a garfish ring curls up attractively.
Recipes with this ingredient
Sargan in a pan is a simple yet exquisite dish of Russian cuisine that captivates with its tenderness and rich sea flavor. This long, elegant predator from the Baltic and Black Seas is known for its dense, aromatic white meat fibers. Frying sargan in a mixture of olive and butter gives it a pleasant golden crust and a deep, buttery taste enhanced by the freshness of lime. Light sea salt and fish spices reveal its rich aroma, making each moment of enjoyment special. This dish pairs perfectly with white wine and fresh vegetables, highlighting the harmony of simple and natural ingredients. Sargan is a rare guest at the table, but its refined taste is worth discovering this seafood delicacy.
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