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Eels



An Eel is a fish shaped like a snake, with gray, black or olive skin.

During the daytime, it hides in mud. At night, it feeds on small fish, shellfish, insects, and crustaceans.

Baby Eels are called Elvers. They are caught in the spring, when they will swim all the way up through the ocean from the Sargosso sea into the Severn River, in the West Country of England. Many are caught to be sold live for restocking in other parts of the world.

Eels have flaky, mild-tasting flesh that doesn't taste or smell fishy.

The Japanese filet and debone Eel, then grill it and serve with rice and a sauce. They never serve it raw. When grilled like this, it is called "kabayaki."

"Anguilla japonica" is the species of Eel that lives in Asian lakes and rivers. It will grow up to 2 feet (60 cm) long.

Cooking Tips

To skin Eel before cooking, make an incision in the skin all the way around at the back of the head. Make a long cut lengthwise, which you will use for gutting them, and then start to work the skin loose with the tip of a knife. Then grasp firmly and pull off. Some use pliers to grab the skin with.

Some people like Eel skin when it is cooked so that it gets crispy.



Literature & Lore

"Large fish ponds were maintained, and the cruelty of Vellius Pollis who fed his lampreys on the bodies of slaves he caused to be slain is well known. This cruelty Domitian disapproved of but should have punished." -- From: Jean Anthelme Brillat-Savarin in The Physiology of Taste, Section IV. THE TURKEY, Project Gutenberg, Apr 2004. First published Dec 1825. [Brillat-Savarin is referring to a man named "Vedius Pollio", mentioned in Pliny the Elder's, Natural History Chapter 9, 39.77. Vedius was a wealthy horse-owner who also owned many slaves, and a friend of the Emperor Augustus. The lampreys were actually electric Eels.]



"The fat Canadian eels will be barging in for the holidays. Look for eels in the fish stores the week before Christmas. Canadian Christmas eels are trapped along the St. Lawrence and the Richelieu Rivers in the Province of Quebec and dumped into especially built barges with underwater comfortably berthed [Ed.: sic] during their fifteen-day journey on to New York." -- Paddleford, Clementine (1898 - 1967). Food Flashes Column. Gourmet Magazine. December 1945.


"Hot eels, which were cheap and, because of their gelatinous consistency, filling, were a favourite of labourers and those who worked outdoors. The sellers bought the eels at Billingsgate; then their wives cut them in small pieces and boiled them, thickening the cooking water with flour and flavouring it with parsley and spices. This stew was sold in halfpenny cupfuls, with a dash of vinegar and pepper, from about 10:30 in the morning to about ten at night. Boys were the hot-eel sellers' most regular customers, and so popular was the dish that most sellers did not even have to shout their wares; the ones who did called, 'Nice hot eels - nice hot eels!' or 'Warm your hands and fill your bellies for a halfpenny!'" -- Flanders, Judith. The Victorian City. London: Atlantic Books. 2012. Page 282, talking about London in the 1850s to 1860s.

Language Notes

"Unagi" is the Japanese word for freshwater Eel.


The Roman word, "Muraena", referred to either a Moray or Lamprey Eel.

Sources

Parker Bowles, Tom. Slippery customers, eels... unless, of course, you give them a good smoking first (ideally in Somerset). London: Daily Mail. 5 February 2011

See also:

Fish

Anchovy; Blue Fish; Bombay Duck; Caviar; Eels; Fish and Chips; Fish and Seafood Dishes; Fish Fumet; Fish Plank / Plank Cooking; Fish Sauces; Fish Slice; Fish Stock; Fish Worms; Fish; Fugu; Grey Mullet; Lutefisk; Mahimahi; Mola Mola; Perch; Pink Fish; Poaching; Safe Cooking Temperatures; Sardines; Smoking; Sole; Swordfish; Vesiga; White Fish; White Seabream; Yellowtail Jack; Yellowtail Rockfish; Yellowtail Snapper; Zander

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Also called:

Unagi; Anguilla spp. (Scientific Name); Anguilles (French); Aal (German); Anguille (Italian); Anguila (Spanish); Enguia (Portuguese); Anguilla, Muraena (Roman); (Japanese); Bái shàn (Chinese)

Citation

Oulton, Randal. "Eels." CooksInfo.com. Published 29 June 2004; revised 13 July 2014. Web. Accessed 12/14/2017. <http://www.cooksinfo.com/eels>.

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