Eel Cooking: A Step-by-Step Guide to Delicious Recipes

Let’s talk about eels. I know what you’re thinking – “Eels? Really?” But trust me, once you’ve tried them cooked just right, you’ll be singing their praises. They’re a bit of a marmite food, some love ‘em, some hate ‘em, but I’m firmly in the “love” camp. There’s something about the way they cook up, that firm, slightly chewy texture, the rich, almost meaty flavour, it’s just divine. Plus, they’re packed with protein and healthy fats, so they’re good for you too!

So, how do you actually cook them? Well, that’s where this guide comes in. I’ve been cooking eels for years, and I’ve tried all sorts of recipes. I’ve had my fair share of disasters too, trust me. But through all the trial and error, I’ve finally nailed down some recipes that are both delicious and easy to follow.

Whether you’re a seasoned chef or a complete beginner, this guide will walk you through everything you need to know. From choosing the right eel to cleaning, preparing, and cooking it to perfection, I’ll cover it all.

So, grab your apron, sharpen your knives, and let’s get cooking!

(Part 1) Choosing the Right Eel

The first step to a delicious eel dish is choosing the right eel. Now, I’m not going to lie, it can be a bit daunting if you’re not used to handling fish. But don’t worry, I’ll guide you through it.

Freshness is Key

The most important thing is to choose an eel that’s fresh. A fresh eel will have bright, clear eyes, firm flesh, and a pleasant, slightly salty smell. If the eyes are cloudy or sunken, the flesh is mushy, or the smell is off, it’s best to give it a miss. You don’t want to risk ending up with a meal that’s less than appetizing!

Think of it like this: Imagine a fresh, juicy peach. It’s firm, has a vibrant colour, and smells sweet and delicious. A fresh eel should have those same qualities.

Size and Type

Eels come in all sorts of shapes and sizes. The most common type in the UK is the European eel, which can grow up to a metre long. But you’re more likely to find smaller ones at the fishmonger’s, say around 30-40 cm. The size doesn’t really matter too much for taste, but it will affect how you prepare and cook it.

For example, a small eel can be easily grilled whole, while a larger eel might need to be filleted first. Just remember, if you’re not sure what kind of eel you have, ask your fishmonger for advice. They’re the experts, after all!

Buying an Eel

I always try to buy my eels from a trusted fishmonger. They’ll be able to give you the best advice on choosing the right eel, and they’ll even clean and prepare it for you if you ask. This can save you a lot of time and hassle, especially if you’re not familiar with handling fish.

You can also find eels at some supermarkets, but they might not be as fresh as those from a fishmonger. And, you won’t get that personalized advice!

(Part 2) Cleaning and Preparing the Eel

Now, let’s get down to the nitty-gritty – cleaning and preparing the eel. This might seem a bit daunting at first, but it’s really not that hard. With a few simple steps, you’ll have your eel ready to cook in no time!

Step 1: Gutting the Eel

The first thing you need to do is gut the eel. You can do this by making a cut along the belly of the eel, from the head to the tail. Be careful not to cut too deep, as you don’t want to pierce the intestines. Once you’ve made the cut, gently pull out the guts with your fingers.

It’s a good idea to wear gloves for this step, as eels can be a bit slippery. And if you’re not comfortable with this part, just ask your fishmonger to do it for you!

Step 2: Skinning the Eel

Next, you need to skin the eel. This is probably the trickiest part of the process, but it’s actually not that hard once you get the hang of it. Start by making a small cut in the skin near the head. Then, using a sharp knife or a pair of kitchen shears, carefully loosen the skin from the flesh.

As you work your way down the eel, make sure to keep the skin taut. This will help to prevent it from tearing. You can use a damp cloth to help you get a better grip on the skin.

Think of it like peeling a banana. You want to make a small cut and then gently pull the skin away from the flesh. Just be careful not to tear the skin!

Step 3: Scaling the Eel

Once you’ve skinned the eel, you’ll need to scale it. This is a simple process that involves removing the scales from the skin. You can do this by using a fish scaler or a sharp knife. If you’re using a knife, hold it at a 45-degree angle to the skin and scrape downwards.

Eels don’t have very many scales, so this step shouldn’t take too long. Just make sure to remove any remaining scales, as they can be a bit prickly when you eat the eel.

Step 4: Cleaning the Eel

Finally, you need to clean the eel. This involves rinsing it thoroughly under cold water to remove any remaining scales, blood, or other debris.

You can also use a damp paper towel to wipe down the eel and remove any lingering bits of slime or scales.

Alternative: Asking the Fishmonger

Remember, if you’re really not comfortable with gutting and cleaning the eel yourself, just ask your fishmonger to do it for you. They’re experts at this kind of thing, so you can relax and know that your eel will be prepared perfectly.

(Part 3) Eel Recipes: From Simple to Savoury

Now, the fun part – the recipes! I’ve got a whole host of recipes for you to try, from simple and easy to more elaborate and gourmet.

1. Grilled Eel with Lemon and Herbs

This is a classic, simple recipe that’s perfect for a weeknight meal.

Ingredients:

1. 1 medium-sized eel, cleaned and skinned
2. 1 lemon, cut into wedges
3. 2 tablespoons olive oil
4. 1 tablespoon chopped fresh parsley
5. 1 teaspoon dried oregano
6. Salt and pepper to taste

Instructions:

1. Preheat your grill to medium heat.
2. Rub the eel with olive oil, salt, pepper, parsley, and oregano.
3. Place the eel on a grill pan and cook for 5-7 minutes per side, or until cooked through.
4. Serve the eel with lemon wedges and a side of your favourite vegetables.

This is a great recipe for a quick and easy meal that is packed with flavour. You can add a bit of spice by adding some chilli flakes to the marinade.

2. Eel and Potato Stew

For a more substantial meal, try this hearty eel and potato stew.

Ingredients:

1. 1 large eel, cleaned and skinned
2. 1 onion, chopped
3. 2 carrots, chopped
4. 2 celery stalks, chopped
5. 4 potatoes, peeled and chopped
6. 2 cloves garlic, minced
7. 2 bay leaves
8. 1 teaspoon dried thyme
9. 500 ml vegetable stock
10. 2 tablespoons olive oil
11. Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, and cook until softened, about 5 minutes.
2. Add the eel, potatoes, bay leaves, thyme, and vegetable stock to the saucepan. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the eel is cooked through and the potatoes are tender.
3. Season with salt and pepper to taste. Serve hot with crusty bread.

This stew is a classic comfort food that’s perfect for a chilly evening. You can add a bit of sweetness by adding a tablespoon of honey or brown sugar to the stew.

3. Eel and Mushroom Pasta

This pasta dish is both elegant and delicious. It’s perfect for a dinner party or a special occasion.

Ingredients:

1. 1 eel, cleaned and skinned
2. 250 g tagliatelle pasta
3. 200 g chestnut mushrooms, sliced
4. 2 cloves garlic, minced
5. 1/2 cup dry white wine
6. 1/2 cup heavy cream
7. 1 tablespoon chopped fresh parsley
8. 2 tablespoons olive oil
9. Salt and pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and mushrooms, and cook until softened, about 5 minutes.
3. Add the white wine to the skillet and cook for 1 minute, or until reduced by half.
4. Add the heavy cream to the skillet and bring to a simmer. Cook for 2-3 minutes, or until the sauce has thickened slightly.
5. Add the cooked eel to the sauce and stir to combine.
6. Drain the pasta and add it to the sauce. Toss to combine.
7. Sprinkle with parsley and serve immediately.

This dish is a beautiful combination of flavours and textures. You can add a bit of heat by adding a pinch of red pepper flakes to the sauce.

(Part 4) Eel Recipes: Beyond the Traditional

Now, I know what you’re thinking – “Eels? That’s a bit exotic, isn’t it?” Well, it can be, but it doesn’t have to be. There are all sorts of creative ways to use eels in your cooking, beyond the usual grilled or stewed dishes.

4. Eel Sushi

Yes, you read that right – eel sushi! Eel is actually a popular ingredient in Japanese cuisine. It’s often used in dishes like unagi donburi, which is a bowl of rice topped with grilled eel.

If you’re feeling adventurous, try making your own eel sushi. You can find eel at most Asian supermarkets. Simply grill the eel and then use it as a filling for your sushi rolls.

The combination of the rich, smoky flavour of the grilled eel with the vinegary rice and fresh ingredients in the sushi rolls is truly delightful.

5. Eel P??té

Now, this one might sound a bit unusual, but trust me, it’s delicious. Eel p??té is surprisingly smooth and rich, with a delicate flavour that’s perfect for spreading on crusty bread.

Ingredients:

1. 1 eel, cleaned and skinned
2. 1 onion, chopped
3. 2 cloves garlic, minced
4. 1/2 cup dry white wine
5. 1/4 cup butter
6. 1/4 cup heavy cream
7. 1 teaspoon salt
8. 1/2 teaspoon black pepper
9. 1/4 teaspoon nutmeg

Instructions:

1. Preheat the oven to 180 degrees Celsius (350 degrees fahrenheit).
2. In a large skillet, melt the butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the eel to the skillet and cook for 5 minutes, or until cooked through.
4. Transfer the eel, onion, and garlic to a food processor. Add the white wine, heavy cream, salt, pepper, and nutmeg. Pulse until smooth.
5. Transfer the p??té to a small ovenproof dish. Bake for 10 minutes, or until heated through.
6. Serve with crusty bread.

This p??té is perfect for a party or a special occasion. You can add a bit of flavour by adding a tablespoon of chopped fresh herbs to the p??té before blending.

It’s a delicious and unexpected way to enjoy eel. It’s also a great way to impress your guests, as it’s not something they’ll have tried before!

6. Eel Fritters

For a fun and easy appetizer, try making eel fritters. These are perfect for a casual gathering or a quick snack.

Ingredients:

1. 1 eel, cleaned and skinned
2. 1 cup all-purpose flour
3. 1 teaspoon baking powder
4. 1/2 teaspoon salt
5. 1/4 teaspoon black pepper
6. 1 egg
7. 1/2 cup milk
8. 1/4 cup chopped parsley
9. 1/4 cup vegetable oil, for frying

Instructions:

1. In a large bowl, whisk together the flour, baking powder, salt, and pepper.
2. In a separate bowl, whisk together the egg, milk, and parsley.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Heat the vegetable oil in a large skillet over medium heat.
5. Drop spoonfuls of the batter into the hot oil and cook for 2-3 minutes per side, or until golden brown and cooked through.
6. Remove the fritters from the oil and drain on paper towels.
7. Serve hot with your favourite dipping sauce.

These fritters are crispy on the outside and soft and chewy on the inside. You can add a bit of flavour by adding a tablespoon of grated cheese to the batter.

The crispy exterior contrasts beautifully with the soft, tender eel inside, making for a truly satisfying bite.

(Part 5) Cooking Eel: Tips and Tricks

Cooking eels is a bit different from cooking other types of fish. Here are a few tips and tricks to help you get the best results:

1. Don’t Overcook It

Eels are a delicate fish, so it’s important not to overcook them. Overcooked eel will be dry and tough.

Think of eel like a delicate piece of salmon. You want to cook it just enough to ensure it’s cooked through but not so much that it becomes dry and tough.

2. Use a Sharp Knife

When cleaning and preparing the eel, use a sharp knife. This will help to make the process easier and prevent the eel from tearing.

A sharp knife will make the cleaning and preparation process much easier and will help you to avoid any accidents.

3. Cook It Slowly

Eels are best cooked slowly over low heat. This will help to ensure that the flesh is cooked evenly and doesn’t become dry.

Low and slow is the key to cooking eels perfectly. It allows the flesh to cook evenly without becoming tough or dry.

4. Add Flavor

Eels have a delicate flavor, so it’s important to add plenty of flavor to your dish. Use herbs, spices, lemon, garlic, and other ingredients to create a delicious meal.

Don’t be afraid to experiment with different flavours. Eels go well with a variety of herbs and spices, so have fun and get creative!

5. Enjoy!

The most important tip of all – enjoy your eel! It’s a unique and delicious fish that can be enjoyed in a variety of ways. Experiment with different recipes and flavours until you find your favourite.

Eel is a truly unique culinary experience, so embrace it and enjoy the adventure!

(Part 6) Eel Cooking: Safety Precautions

It's vital to ensure you cook eels safely, as they can contain parasites if not properly prepared.

1. Thorough Cleaning

As we discussed earlier, cleaning the eel is essential. This means removing the guts, skin, and scales. Make sure to rinse it well under cold running water to remove any remaining debris.

Thorough cleaning is crucial to remove any potential parasites or bacteria that could make you ill. It’s better to be safe than sorry!

2. Cooking Temperature

The most important safety precaution is to cook the eel thoroughly. The flesh should be opaque and flaky, and there should be no pinkness left. The internal temperature should reach at least 74°C (165°F).

Use a meat thermometer to check the internal temperature of the eel to ensure it’s cooked through.

3. Avoid Raw or Undercooked Eel

Never eat eel raw or undercooked. This is a huge risk and can lead to serious illness.

It’s important to remember that raw or undercooked eel can be dangerous, so always cook it thoroughly.

4. Cross-Contamination

Be careful to avoid cross-contamination when handling raw eel. Use separate cutting boards and utensils for raw fish and other foods.

Cross-contamination can easily spread bacteria, so it’s important to take precautions to avoid it.

(Part 7) Eel: A Culinary Delicacy

Now, let’s talk about eels in the wider culinary world. They’re actually considered a delicacy in many cultures. In Japan, for example, eel is a prized ingredient and is often served on special occasions.

And why not? Eels have a unique and delicious flavour that’s both rich and subtle. They’re also a good source of protein and omega-3 fatty acids.

Eel in Different Cultures

Here’s a glimpse into how eels are enjoyed in various cultures:

As you can see, eels are enjoyed in a variety of ways around the world. They are a versatile ingredient that can be used in both simple and elaborate dishes.

Eel as a Sustainable Seafood

It's worth mentioning that some eel species are facing challenges due to overfishing and habitat loss. It's important to be mindful of sustainable fishing practices when choosing eel.

Look for eels that are certified by reputable organizations, such as the Marine Stewardship Council (MSC). This ensures the eels were caught using sustainable methods.

By choosing sustainably sourced eels, you can help to protect these amazing creatures and ensure their future for generations to come.

(Part 8) FAQs - Answers to Your Questions

So, you’ve been inspired to try cooking eels? That’s great! But you might have some questions. Here are answers to some commonly asked questions about eel cooking:

1. What does eel taste like?

Eel has a rich, slightly sweet, and almost meaty flavour. It’s similar to a combination of chicken, tuna, and even a hint of shellfish.

It’s hard to describe the taste of eel, but it’s definitely unique and delicious. It’s a bit like a combination of other seafood and meat flavours, with a hint of sweetness.

2. How do I know if an eel is fresh?

Look for an eel with bright, clear eyes, firm flesh, and a pleasant, slightly salty smell. Avoid any eel with cloudy eyes, mushy flesh, or an off smell.

As with any fish, freshness is key. Look for these signs to ensure you’re getting the best quality eel.

3. Is it difficult to cook eel?

It’s not as daunting as it might seem! Follow a simple recipe, use a sharp knife, and cook it thoroughly, and you’ll be fine.

With a little practice, you’ll be cooking eel like a pro in no time!

4. What are some good side dishes for eel?

Eel goes well with a variety of side dishes. Try serving it with potatoes, vegetables, rice, or pasta.

Eel is a versatile ingredient that can be paired with many different side dishes. Experiment to find your favourite combinations!

5. Where can I buy eels?

You can buy eels from fishmongers, specialty fish markets, and some supermarkets.

It’s becoming easier to find eels in grocery stores, but if you want the freshest selection and the best advice, visit a fishmonger.

So, there you have it – a complete guide to eel cooking! Whether you’re a seasoned chef or a complete beginner, I hope this guide has inspired you to give eels a try. Remember, it's a unique and delicious fish that can be enjoyed in a variety of ways.

Happy cooking!