Preparing Steckerlfisch is a question of faith. If you ask a fisherman or fisherwoman in the Salzkammergut, one thing is clear: it has to be whitefish.
Cupping the fish before seasoning. It is best to make a very narrow, diagonal cut about five millimetres apart. Cupping is important so that the meat can be easily plucked off with your fingers without bones after grilling.
Allow the fish to rest for at least 30 minutes so that the spices can soak in. As a general rule, the longer the seasoned fish rests, the more intense the flavour of the spices will be absorbed into the fish.
Thread the fish onto the wooden skewers, preferably through the mouth and the tip of the tail. Place belly down over the well-heated charcoal and turn from time to time. Depending on the size, the skewered fish will be ready in about 15 to 20 minutes.