How to enjoy smoked eel?

(Denise) #1

My neighbor just brought us a plate of smoked eel. What’s the best way to enjoy it?

Even with the many types of seafood I have eaten, smoked eel isn’t something I have sampled before. If would help to know this detail, the eel was brought back from a visit to the Netherlands.

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(John Hartley) #2

My wife always used to bring back eel from her work trips to the Netherlands. As I recall, it was quite a small pack. I used to eat it with toast smeared with a little horseradish cream. Occasionally, we’d use it in a salad, say, something like this recipe - https://www.greatbritishchefs.com/recipes/hot-smoked-eel-bacon-apple-recipe

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(:@)) :@)) ) #3

Your neighbour doesn’t like smoked eel? Lucky you. It’s a delicacy and costs a pretty penny around my parts.

Smoked eel is rich and exquisite due to the high fat content. Eat it sparingly and avoid putting it near any type of heat source (as in warm, freshly cooked food). This is one of the reasons smoked eel/fish is usually eaten alongside a salad, on bread or with food that’s not piping hot. There’s a soup with smoked eel scattered on top but I can’t remember the name now.

Goes well with scrambled eggs, cream, potatoes.

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(John Hartley) #4

A smokehouse here in northwest England sells it. Currently priced at £7.99 for 100g.

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(Denise) #5

Thank you so much @Harters, @Presunto!
I really did not have a clue about this new-to-me food. Sounds like the smoked eel calls for excellent bread and salad greens to go with. That horseradish cream sounds nice too.

I have noted Presunto’s tip about not putting the eel near hot (in temperature) food.

My neighbor explained to me that the eel is a delicacy. She was just given it by a dear friend of hers but doesn’t care for the stuff herself. She said it was super pricey so she really hopes we will enjoy.

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(John Hartley) #6

I reckon this would work as a soup. Chef is from my part of the world

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#7

It’s such a delicacy. Some nice bread with a green side salad will be good, as the eel has to be the star! Yes, you need to eat it “cold” but not cold cold from the fridge.

Sometimes I felt the skin was a bit too thick and fat, I kept them aside and fried them as snack. The eel soup suggested by @Harters looked good, maybe you can use the skin for that too.

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(Denise) #8

Thank you! I have never had eel at home so these tips are so useful.

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(:@)) :@)) ) #9

About 50 euros/kg if bought from the market fishmongers. From 32 euros/kg via internet but there’s shipping cost on top.

Yesterday I asked a bunch of elderly acquaintances how they like eating smoked eel. All of them said just peel off the skin and eat the flesh straight up with their hands. Also nice with a salad and bread. And all of them hissed loudly “So good! So expensive!”. Younger people don’t like eel at all.

I don’t like fresh eels but love them smoked. The partner finds eels stomach churning (“look like snakes”) so more for yours truly.

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Similar to most smoked fish, “sharp” or “biting” vegs are good with eel. Radishes, beetroots, mustard cress, horseradish etc.

FYI, smoked eel in Germany is big and costs considerably more. The bread of choice is pumpernickel.

Several ways northern Germans enjoy smoked eel:

  • Eat straight up with the hands, Schnapp alongside.
  • Fried potatoes and scrambled eggs.
  • Green salad
  • Sharp vegs
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