Eel

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Think that's done. Not really very smokey and yellow but the smell is there. Don't want to overdo it and dry it out. It isn't very thick.
 
Love eel. When I lived in a Ramsgate as a child I used to be allowed to catch my own in the fishmongers, they kept them out the back in a bath.
 
That was lovely, very oily and the texture of the darker bit of smoked mackerel.

I shared it with a Lithuanian who gave it 9/10
 
I've always liked it to smoked mackerel. It goes very well with apple and horseradish (As does smoked mackerel).
 
have had it various ways before - sushi is probably my favourite, although once caught a reasonable sized conger and an Argentinian chef I knew said he would make me something - it was a kinda soupy/stew thing, amazing flavour in it and didn't seem to be a lot of ingredients, should have really paid some attention to what he was doing!
 
I caught an eel in a canal in Norfolk. I don't know what we did with it, but we ate it. It was vile. When I say ate, I mean had a tiny taste of it and had to eat a tin of corned beef to get rid of the taste.

However, that ^^^ looks very nice.
 
Jono said:
I caught an eel in a canal in Norfolk. I don't know what we did with it, but we ate it. It was vile. When I say ate, I mean had a tiny taste of it and had to eat a tin of corned beef to get rid of the taste.

However, that ^^^ looks very nice.
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Jesus! If corned beef was a more preferable taste, it must have been vile.

Corned beef makes me gag.
 
This is really interesting. Every time I've come into contact with Eel, it's been caught, filleted and smoked (this is in professional kitchens). I've never seen the process of dealing with it before. The salting to remove the 'gunk' is interesting. I wonder if we ordered Eeel raw, what state it would arrive in...
 
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