Make sure whole fish are super fresh, as garfish deteriorate quickly. Although larger fish are easier to fillet, they are thin and fragile, so handle with care when cooking.
STORING Wrap in muslin and place in an airtight container with a layer of ice on the bottom and the fish resting on a drip tray. Seal and place at the bottom of the fridge.
COOKING Raw (sashimi), grilled, tempura, deep-fried.
CATCHING METHOD Some line caught, mostly beach seine (net) and Danish seine. SUBSTITUTIONS Whiting.
ACCOMPANIMENTS Butter, preserved lemon, capers, parsley, oregano, celery salt, cucumber salsa.