Steckerlfisch ("steckerl" means "small stick" or "pole" in the Bavarian dialect) is a fish grilled on a stick which is considered a speciality of Upper Austria and the foothills of the Alps in Bavaria. The dish is commonly served in beer garden and on folk festivals and has nothing to do with the dried Stockfish.
Traditionally it is prepared from local fish like coregonus or whitefish like common bream but nowadays fish breeds like trout, fingerling or mackerel are also used.
The whole gutted fish are marinated in a hearty mixture of oil, spices and garlic and skewered on sticks of about 60cm length. The sticks are then fixed in a way that the fish are positioned upside-down and angular next to the embers. During the process of grilling they are brushed a few times with the marinade so that the skin becomes crispy.
The Steckerlfisch is eaten on the paper in which it is wrapped after being grilled and served on a plate. Common side dishes are bread roll or pretzels.