The "Stangöfisch" from Lake Traunsee, almost a trademark of the Salzkammergut. Steckerlfish are skewered on 50-60 cm long plugs made of soft wood, "Stangöfische", on the other hand, are skewered on small "Staberln" twice the thickness of a match. Traditionally, smaller fish species, such as trout, salmon trout, whitefish or Reinanken, are used as "Steckerlfische".

For the preparation of "Stangöfischen", one almost exclusively spears locally typical Riedlinge or small chars.  Steckerl fish are cupped, Staberl fish are incised. Both are rubbed with salt and an often secret spice mixture and then grilled over an open fire until crispy. The smoke from the charcoal also smokes the fish, giving the meat an intensely aromatic flavour.