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Fishes garfishes so delicious.
Garfish, sometimes referred to as Anguilla or Needle Fish, are a long, slender fish caught off the Bay of Biscay. They’re much smaller and thinner than typical Australian garfish, and make a beautiful alternative to mackerel or sardines, with a firmer structure and less oily flavour.
Conservas Emilia gently confit the garfish in olive oil before they’re tinned.
One of our absolute favourite dishes using this product was on the breakfast menu at Andrew McConnell’s wine bar Marion, where they were served on charred sourdough with a light garnish of shaved fennel and radishes.
Each tin contains 7 to 9 garfish.