How to Cook EelPosted by
How to Cook Eel
Eel is one of the most delicious types of seafood served today, with a unique flavor. Many people want to prepare this delicious fish in the comfort of their homes. The only problem is they don’t know how to do it. Here are some tips and recipes on cooking eel.
Skinning An Eel
Although eel is used and eaten with its skin on, there are a number of recipes that require it to be skinned. If you’re inexperienced at this, here’s how to do it right.
- Poke two sticks on the ground, their tops forked. Make sure it’s stable enough.
- Kill and gut the eel. Hang it immediately, poking a sturdy stick through its gills, then resting it on the two sticks you poked in earlier.
- Use a cloth to hold on the eel, just below the head. This will give you a tight grip. If the eel has recently died, it won’t be as slippery, but the longer you wait, the more slippery it becomes.
- Cut the eel width-wise around its head, separating the flesh from the skin.
- Carefully pull the skin’s top layer downward, holding onto the cloth so it won’t slip out from your hands.
- Once the skin has been discarded, take out the stick from the gills. Put it on a flat surface.
- Use a sharp knife to cut the tip of the tail and head of the eel.
- Run the knife parallel to the surface where the eel lies. Removing the backbone is all right, but if you want to preserve the flavor, keep it intact.
Anguilla Marinata (Marinated Eel)
What You’ll Need:
- Two pounds of eel (cleaned and gutted then sliced into pieces 3-inch long)
- A cup of olive oil
- Six sliced garlic cloves
- Two crumbled bay leaves
- 1/2 teaspoon of dried thyme
- A cup of white vinegar
- Eight peppercorns
- A cup of water
- A pound of thinly-sliced onions
- 1/4 cup of lemon juice
- A tablespoon of salt
- Heat a cup of olive oil in a saucepan. Add the garlic, onions, thyme, peppercorns, bayleaves and salt, then cook over moderate heat, stirring frequently for seven to eight minutes or when you see that the onions become transparent.
- Put the water and vinegar in, bringing the ingredients to a boil. Lower heat, and let the marinade simmer for 20 minutes, without covering.
- Get the eel pieces then brush them with lemon juice. Dip in the flour then shake the excess juice
- Put a skillet over the stove, then heat two tablespoons of oil in it, until there’s a light haze. Drop in the eel pieces, making sure they have enough room in the skillet. Cook for four to five minutes. Add more oil if needed.
- Transfer the eel to a baking dish, then pour the marinade.
- Put at room temperature, then cover the dish with plastic wrap. Keep in the fridge overnight.
- Lift the eel pieces out and arrange on a serving plate. Sprinkle a bit of marinade over it.
Unagi Kabayaki (Japanese Barbecued Eel)
What You’ll Need:
- 10 ounces of cooked and prepared eel
- Sansho powder (fagara or flower pepper, or Sichuan pepper)
- Young pickled ginger shoots
- Three tablespoons of sake
- two tablespoons of Japanese soy sauce
- two tablespoons of sweet rice wine
- 1/2 cup of fish stock
- Four teaspoons of sugar
- Prepare the seafood glazing sauce. Put the sake, rice wine, soy cause and in a pan and let boil. Lower the heat, then skim the surface. Keep simmering until it’s reduced to half. Set this aside.
- Put two to three long skewered through the eel, so it retains its shape. Put it over a charcoal grill under a broiler, with its meaty side facing the heat. Grill this for six minutes, turning it over halfway, so its skin faces the heat.
- Brush the glazing sauce over the eel, then continue grilling, giving each side a minute. Repeat this a few times.
- When cooked, put the eel on a cutting board, then twist and pull out its skewers gently. Slice the eel in four-inch pieces.
- Serve with a sprinkle of sansho powder and pickled ginger shoots.
Prepare delicious eel in your home. Just keep these tips in mind, and your meal will be a success!