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Beche De Mer
(Sea Cucumber - Trepang)

Cooking Garfish:

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 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.

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

See Also
Garfish (Hemiramphidae) Photographs and Information
Catching Garfish | How to Fish for Gar Fish
Cooking Garfish | Recipes for Garfish | Nutritional Information Gar Fish
Garfish (Hemiramphidae) Commercial Fisheries Information