1/4/2024 0 Comments Pling recipe![]() There once was an eel farm here in Trenton, North Carolina () where I visited while my mother was still around, but they seemed to have given up business. Peel the meat off the skin (or the other way around, whatever comes easiest) and snack away! Bones and skin are not edible.Īfter years of stripping the skin of smoked eels from the Nijmeegse Kermis in October, and eating them like Toots Tielemans would play the harmonica, I have to rely on import from Vanderveens or. To eat the eel, especially the thinner yellow eel, it's easier to insert both thumbs into the rib cavity and gently pull the sides apart. Don't smoke the eel too hot, because the fat will cook out of it, and you'll be left with fish sticks, and not the right kind! The skin will be golden and slightly wrinkly. Place the eel on the racks, close and smoke on low temperature for approximately 30 minutes. Start the smoker and place hickory chips on your tray. A small fan placed on the fish will speed things up. Smoke will adhere best to dry matter, so make sure the eel has a chance to dry on all sides. Pour off the brine, rinse the eel, pat it dry with some paper towels and allow it to air dry on a cookie rack or grill rack, something that will allow for air circulation. Brine the eel in the fridge for at least three hours but not much more. Dissolve 1 tablespoon of salt in two cups of water and pour over the eel, making sure they're covered. Thaw the eel, rinse it and place it in a container. Yellow eel is a younger, therefore thinner eel, but will do to get a taste of gerookte paling. It's one of the many types of fish that people buy as a snack, much like the smoked mackerel or herring. Gerookte paling, or smoked eel, is available at the visboer (fishmonger) or at one of the many local herring shacks around town. The eel is long, fat and meaty, and one eel will easily feed two people. Yes!!! Yellow eel steak from Vietnam, neatly cut into four inch pieces, peeled off its squishy coat, and best of all, frozen stiff. Nevertheless, the desire for smoked eel kept making waves in the back of my head, figuratively speaking. Imagine my surprise when I walked into the Asian market in Boise, shopping for completely unrelated items, and my eye spotted the word "eel" on a package in the freezer. Which, quite honestly, was a bit of a relief, because I had not yet decided how I was going to tackle this whole eel-killing business. Somehow the order was messed up, or they lost them on the plane, or something happened somewhere, but no eel for me. Chris, a kind and encouraging reader of the blog, would even send me pictures of how to smoke eel (something he does frequently, and well!) and give me tips and suggestions for when the precious cargo would arrive.īut I did not get eel. ![]() And how there's a better availability in other areas of the United States but somehow Idaho was not on the eel-map. And that there are very few eels left and so the price is high and the availability scarce. How they have two skins, the outer one a slimy, icky one and a thinner black one, and that you have to strip the slimy one before you can do anything with the eel. How they start as little glass eels and swim their way around the ocean before finding a place to grow and get fat and tasty. And I looked online to see what the most humane way to have an eel go from icky slimey to yummie smokey was, and it seemed that there was no easy way.Īll week I read about eels. And to our sous-chef who was going to go into this eel adventure with me. So I talked to Frankwin, a Dutch friend who grew up in the province of Zeeland and had experience with these things. ![]() I mean, I don't mind squishing the odd ant that has found a way into my kitchen, or making a mosquito shaped splash on my bedroom wall, but anything bigger than that.not so much. You don't mind killing them yourself, do you?". "We're flying them in from Atlanta, so they'll still be alive when they get here. "They'll be in next week", the fishmonger said when I called to see what happened to my order.
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