Steckerlfisch vs. smoked fish: funfair food at home
Steckerlfisch is the funfair original – and not smoked fish: the marinated mackerel is skewered lengthways and grilled at an angle over open embers until the skin is crispy. You get a smoky note from the wood fire for free, but the process is grilling. If you love both, you need both – and Beelonia GmbH builds both: smokers and the Fischgrill ST with skewer holders for 12–24 fish.
Last updated: 23 July 2026 · Author: Michael Vering, Beelonia GmbH · All prices: as of July 2026
Reading tip: The same mackerel in the smoke instead of over the embers: the mackerel smoking guide – the direct taste comparison is worth it.
Steckerlfisch vs. smoked fish
| Feature | Steckerlfisch | Smoked fish |
|---|---|---|
| Process | Grilling over embers | Cooking in smoke |
| Temperature | high, direct-angled | 80–110 °C indirect |
| Preparation | Oil and herb marinade | Brine + drying |
| Texture | crispy skin, juicy | tender, golden yellow, deep smoke |
| Equipment | Fischgrill ST, skewer attachment | Smoker |
The recipe: Oktoberfest standard for your home
- Marinating: Rub the mackerels inside and out with the mixture of oil, lots of garlic, paprika, marjoram, salt, pepper and lemon – leave to steep for 2 hours.
- Skewering: Skewer the fish lengthways from mouth to tail, secure well – it must not slip when turning.
- Grilling: At an angle over (not in) the beech or charcoal embers for 30–45 minutes, turn and brush regularly until the skin is blistered and crispy.
The equipment for the original: The Beelonia Fischgrill ST places 12–24 fish in rows at an angle to the embers – gas, charcoal or lava gas (1.427,99–4.391,10 €): the funfair technique in club and catering format. For home use, there is the Steckerlfisch attachment for the swivel grill – seen in the showroom video with a 1200 grate. Improvisers use hazelnut sticks at the fire bowl; the only important thing is the angled position: the fish cooks in the radiant heat, the fat drips next to the embers.
Why the mackerel wins: Its fat (~12 %) protects it from drying out on the skewer and makes the skin crispy instead of leathery – the original of the beer gardens. Trout and whitefish work; lean fish belong in the smoke rather than on the stick.
Frequently asked questions about Steckerlfisch
How do I know when the fish is done?
The skin is blistered and crispy, the dorsal fin pulls out easily, the meat is opaque at the thickest part. As with smoking: better to check than to guess.
Can I make Steckerlfisch in the smoker?
No – it lacks the direct radiant heat for the crispy skin; the oven produces smoked fish. Both are great, but not the same.
Which beer goes well with it?
Traditionally a litre of Helles – Steckerlfisch is beer garden food. If you want to serve it in style, offer pretzels and radishes with it.
Reading tip: The summer overview with all warm projects: Smoking in summer.
Funfair in your own garden
Fischgrill ST, swivel grill with Steckerlfisch attachment and smokers – all manufactured by Beelonia GmbH. Since 1880.
Sources and technical basis: Beelonia product data (Fischgrill ST 12–24 fish, 1.427,99–4.391,10 €; Steckerlfisch attachment from the showroom video); Bavarian funfair recipe (mackerel, garlic and marjoram marinade). Prices: as of July 2026.
