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Fish, Crustaceans & Cephalopods

Beche De Mer
(Sea Cucumber)

Garfish live in coastal waters, in sheltered bays and are occasionally found in estuaries.

This large family of world-wide fish species is well represented in Australia. The more common types found here include the near identical eastern and southern sea garfish (Hyporhamphus australis and H. melanochir), the river garfish (H. regularis), the robust garfish or "three-by-two" (Hemiramphus robustus) and the snub-nosed garfish (Arrhamphus sclerolepis). All of these fish are commonly called gars, gardies and beakies in Australia, while in New Zealand the common name for this fish is piper. In other parts of the world they are known as needlefish, halfbeaks and balao or "ballyhoo".

Garfish are widespread group of small, slender fish, most of which have a bottom jaw which extends into a bill or beak. Body colour varies between species; from bright, metallic silver to silvery-green or silvery-blue. Some have dark blotches, bands or bars. The belly is typically silvery white, white or pale and a red tip on the bill is common.

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.

Angling for Garfish:

Fishing Techniques: Garfish are mainly taken on float-suspended baits of bread, dough, "pudding" mix, fish strips, prawn pieces, marine worm, cut squid strips or maggots. Hooks should be small (No. 14 to No. 6) and long-shanked. Garfish also respond well to a berley mix of pollard, crushed wheat or bread crumbs, especially if a little fish oil is added.

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).  Garfish are medium-priced finfish.

Garfish Recipes from How to Cook Fish

When garfish are purchased whole, the gut must be removed promptly to avoid staining of the flesh by the gut contents.

Small quantities of garfish are sold for sashimi.

To remove bones, place garfish belly-side down and roll along the length of the backbone a few times with a rolling pin. This separates the bones from the flesh, allowing them to be removed with some ease.

Microwave Cooking Times for Fish
- Fish fillets – 5 minutes per 500g on medium-high, +50 seconds more for thicker fillets, or until flesh flakes
- Whole fish - Large – 6 minutes/750g on medium
- Whole fish – Small – 3-4 minutes on medium

Commercial Fishing for Garfish:

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.

Wild caught.

Recovery rate: Fillets: 47% from whole garfish (gut in)

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