Sunday, August 28, 2016

Eel on toast

I was feeling adventurous and bought a whole smoked eel from the Vic Markets yesterday, head and all. As with all spontaneous culinary purchases of late, I had no idea how to prepare it. Thankfully I managed to find a good tutorial on the internet.
After overcoming the initial squirmishness of handling a rubbery two foot long eel (it reminded me of one of the formalin-preserved biological specimens in our teaching laboratory), I got down to business deboning the fish, which was quite fiddly.

It was well worth the effort when I sat down this morning to enjoy the eel on freshly baked rye bread with horseradish cream. Yummy.


Andrew said...

Smoked is good but...eel! Do you have some Dutch blood? You put eel onto perfectly good fresh rye bread and then wasted horseradish. Actually, in my teens I did eat smoked eel and it wasn't so bad. I could eat it, but I have no desire to.

Adaptive Radiation said...

Yes...eel can be quite a polarising fish. It is definitely an acquired taste, although the smoked stuff is far from tastes just like anything else that is smoked (i.e. smoky).