Fish

Garfish (European garfish)

Aguja (agujón)

Belone belone

SaltwaterBrackish

At a glance

Typical size

20–28 in, under 1 lb.

Depth

Surface to 20 ft.

Best time

Daylight, especially sunny days.

Found in

10 areas

Spot it, size it up and learn its habits.

Identification: A long, pencil-thin, needle-nosed fish with both jaws drawn out into a beak full of tiny teeth, a green-blue back and silver sides. Its bones are bright green, which is harmless.
Typical size: 20–28 in, under 1 lb.
Maximum size: About 3 ft and up to about 3 lb.
Diet: Small fish such as sprats, sand eels and herring fry, and shrimp.
Behavior: Schools near the surface, jumps and skitters when hooked. Arrives on northern coasts in spring with the herring and stays through summer.

Where, when and how deep to look.

Where to find it: Found from United Kingdom & Ireland, France, Spain & Portugal (Azores, Madeira & Canaries), Northern & Central Europe, Scandinavia & Iceland (Norway, Sweden, Denmark), Italy & Malta, Greece & the Adriatic, Turkey, Cyprus & the Eastern Mediterranean, Black Sea & Caspian and Morocco & West Africa. Coastal surface waters from Norway and the Baltic to Morocco, the Mediterranean and the Black Sea; the Danish coasts in May are famous.
Habitat: Coastal surface waters from Norway and the Baltic to Morocco, the Mediterranean and the Black Sea; the Danish coasts in May are famous.
Depth: Surface to 20 ft.
Fishing depth: Top few feet of water.
Best season: May to September in the north; spring and autumn in the south.
Best time: Daylight, especially sunny days.
Best tides: Moving tide along points and piers.
Best weather / conditions: Sunny, calm to light chop.

What to tie on and what to throw.

Best bait: Thin strips of mackerel or herring under a float.
Best artificial lures: Small spoons and thin metal lures; many anglers add a silk 'garfish loop' instead of a hook to catch the toothy beak.
Tackle setup: 9–10 ft light spinning rod with a 2500–3000 reel.
Hook size: Size 4–8 fine hooks, or silk loops.
Line: 8–12 lb mono or braid.
Leader: 8–12 lb fluorocarbon.

The rod, reel, line and lures BigJoe would use.

Also at Bass Pro Shops: Rod Reel Line Float Spoons Hooks

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Step by step, from first cast to landing.

Go where it lives: Coastal surface waters from Norway and the Baltic to Morocco, the Mediterranean and the Black Sea; the Danish coasts in May are famous.
Rig up: 9–10 ft light spinning rod with a 2500–3000 reel. 8–12 lb fluorocarbon.
Pick your bait: Thin strips of mackerel or herring under a float. Lures: Small spoons and thin metal lures; many anglers add a silk 'garfish loop' instead of a hook to catch the toothy beak.
Fish it: Fish a fish strip a few feet under a float off piers and rocks, or cast a small spoon and retrieve fast near the surface. Don't strike too soon: let the float slide away.
Time it: Daylight, especially sunny days. Moving tide along points and piers.

Fishing techniques: Fish a fish strip a few feet under a float off piers and rocks, or cast a small spoon and retrieve fast near the surface. Don't strike too soon: let the float slide away.
BigJoe's tip: Garfish hold the bait in their beak before swallowing; count to three after the float goes under.
Catch and release: Catch and release: wet your hands, keep the fish in the water when you can, and release it quickly. Use circle hooks and a dehooker.

Is it good to eat, and how to prepare it.

Edibility: Good eating when fresh.
Cleaning: Bleed and ice it right away. Fillet, then remove the skin and any dark bloodline.
Cooking suggestions: Tasty, firm white meat despite the green bones: fried, grilled or smoked.

Safety, rules and taking care of the fishery.

Safety warnings: Sharp beak and teeth; hold it behind the head.
Regulations: Few rules for anglers; Danish fishing license needed in Denmark. Every country sets its own rules: sea fishing licenses or registration in some countries, a national or regional license plus a local permit for fresh water, and minimum sizes everywhere. Check before you fish.
Conservation: Keep only what you'll eat.

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Sources & photo credits