Garfish

A slender, iridescent fish (Belone belone) with a distinctive elongated beak and, unusually, bright green bones from the pigment biliverdin, which soften fully during canning. Known in Spain as aguja, it is the species most commonly tinned by northern Spanish conserveras, its firm, delicate flesh packed in olive oil and sold as a specialty product. Common throughout the Atlantic and Mediterranean, it remains an unusual but prized find in artisan conservas.