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Photos,
Fishing, Angling, Catching, Cooking Information
Garfish (Hemiramphidae) Photographs and Information
| Scientific Name |
Hemiramphidae Family |
| Location |
VIC, TAS, SA, WA, NT, QLD, NSW |
| Season |
All year round |
| Size |
To 51 cm |
| Australian Species Code |
37 234001 |
| Taste, Texture |
Sweet to mild taste, fine to medium texture. |
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Information about Garfish (Hemiramphidae):
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Garfish live in coastal waters, in sheltered bays and are
occasionally found in estuaries.
Their diet consists of seagrasses and algae as well as small crustaceans. Found in
saltwater but they sometimes venture into brackish and freshwater.
Garfish flesh is fine grained and white and soft texture, with a delicate taste when
cooked, but it is also suitable for sashimi. They have many fine bones, that can be eaten.
Garfish have a low to medium fat content and flavour is sweet to mild. They are usually
sold whole or as fillets with skin on. When sold whole it is important to remove the gut
as tainting from seagrass can occur.
Garfish are a popular target for recreational anglers. Garfish also make good bait,
especially for Jewfish (Mulloway) when used live. They are often attracted to a light when
fishing for them at night. They are generally surface feeders, swimming in schools and can
be caught with a floating bait.
Garfish are an important commercial fishery for South Australia, Victoria and, to a
lesser degree, Tasmania. The are fished using haul nets, ring nets, dab nets and small
mesh purse seines.

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Colour of raw
fillet: |
Translucent with silver stripe,
off white. |
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Texture: |
Fine to medium texture, soft. |
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Fat Content: |
Low to medium. |
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Flavour: |
Sweet to mild. |
Cooking Garfish:
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, cook garfish whole and deep
fried. 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.
Recovery Rate for Fillets: 47% from whole
garfish (gut in)
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