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(Steckerl, Bavarian for “small stick, rod”)

is a fish grilled on a skewer, a speciality from the Bavarian Alpine foothills and Upper Austria, primarily served in beer gardens and at folk festivals. It has nothing to do with Stockfisch, which is the German word for dried cod.

Traditionally, Steckerlfisch is prepared using whitefish or bream caught in local lakes and rivers, but nowadays it is also prepared using farmed fish such as trout and char as well as mackerel and other salt-water fish.