The heat has to be right, the fish has to be properly fried, and then spices are added. Everyone uses something different,” Josef “Jozo” Vulic from the “Peter’s Platz” inn reveals a few secrets when he talks about Steckerlfisch. These are not extraordinary tricks, but it is almost unique in Linz. On selected days, Vulic grills white fish from the Danube alongside trout and mackerel at the Obi sausage stand in Urfahr. A special feature that only
Source: Nachrichten
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