1
1987_uk
Guest
Now i no how to catch eels thanks to you lot :-D i now need to no whats the best way to cook them any suggestions ??? cheers
wayne
wayne
I've never eaten or cooked an eel before but I'm putting off doing any real work so I had a little search on the internet.
I thought that this sounds nice
Stir-fried Eel with Black Bean Sauce
I thought that this sounds nice
Stir-fried Eel with Black Bean Sauce
Aah, procrastination is SO much easier when you have the internet.
I try and be good but when I'm doing research on the web anyway it's just far too distracting.
I try and be good but when I'm doing research on the web anyway it's just far too distracting.
You can always jelly em.
catch, kill, clean. cut into chunks. Boil in water, let the water cool to cold, boil again. this saves some of the fat ( that turns into jelly),
Just as we do in the East end
catch, kill, clean. cut into chunks. Boil in water, let the water cool to cold, boil again. this saves some of the fat ( that turns into jelly),
Just as we do in the East end
My old man used to skin them and cut them up alive and fry them streight from the river, they were the best I ever tasted!!
Les Marshall said:
The best tasting eels are cooked as soon as poss from the river.
We knocked them on the head (so they were dead Les), skin and gut them as soon as possible and fry them in bacon fat or butter. The nerves keep the thing moving for ages, it does look like it's still alive, even when it's cut up into chunks :!:
Eat with some nice crusty bread if you have it - luvly
Bon apetite
Mark
Eels are delicious - there's even specialist japanese restaurants that serve mainly eel dishes. (I think the UK exports loads of eels to Japan).
Fillet them, or just chop them lie a carrot, dunk them in a mix of soy sauce and sugar and stick them on a griddle.
Fantastic.
Fillet them, or just chop them lie a carrot, dunk them in a mix of soy sauce and sugar and stick them on a griddle.
Fantastic.
and do you al know what eels like to eat themselves?
I know one traditional (dutch?) way of catching eels, is to tie a half rotten head of a cow or horse to a rope and just toss it in a river or pond. Pull it out twice a day to remove all the eels in the cows brain…
Happy feasting.
I know one traditional (dutch?) way of catching eels, is to tie a half rotten head of a cow or horse to a rope and just toss it in a river or pond. Pull it out twice a day to remove all the eels in the cows brain…
Happy feasting.
T
Tumper
Guest
A good way to cook eel's...mmmmh, theres several, but my two favourite are as follows.
1) Cut the eel's into decent sized rounds, pop them into a pot of boiling water with 4 tablespoons of non-condi vinegar, and 1 large onion. boil for 20 minutes or so. careful when you chuck 'em in, as the the water can foam up considerably, putting your fire out!
2) Top and tail the eel's. wash off the sticky film that covers them with a dry tea towel, or similar (easier if the eel is left for an hour or so after the kill). Cut into 3-4 inch section, skewer them length ways, and roast over an open fire.
There are a few good additions that really set of the taste. My favourites are blanched onions, cider vinegar, carrots, or all three at once! Whole spanish onions roasted (skins on) are excellent with eel too.
Just for the record, a good eel trap: find a plastic traffic cone. Cut a 1 inch hole out of the 'dip' on the top. Place bait (punctured tin of cat food, etc inside. Nail a board across base. Tie a length of rope to cone. Chuck into water. Wait at least 6 hours (best overnight)
The smaller eels can swim in and out, but the larger ones can only get in.
Eel fishing (and eating!) has been a source of cheap fun to me for years. II will be happy to give more info if you PM me
Happy fishing :-D
1) Cut the eel's into decent sized rounds, pop them into a pot of boiling water with 4 tablespoons of non-condi vinegar, and 1 large onion. boil for 20 minutes or so. careful when you chuck 'em in, as the the water can foam up considerably, putting your fire out!
2) Top and tail the eel's. wash off the sticky film that covers them with a dry tea towel, or similar (easier if the eel is left for an hour or so after the kill). Cut into 3-4 inch section, skewer them length ways, and roast over an open fire.
There are a few good additions that really set of the taste. My favourites are blanched onions, cider vinegar, carrots, or all three at once! Whole spanish onions roasted (skins on) are excellent with eel too.
Just for the record, a good eel trap: find a plastic traffic cone. Cut a 1 inch hole out of the 'dip' on the top. Place bait (punctured tin of cat food, etc
inside. Nail a board across base. Tie a length of rope to cone. Chuck into water. Wait at least 6 hours (best overnight)The smaller eels can swim in and out, but the larger ones can only get in.
Eel fishing (and eating!) has been a source of cheap fun to me for years. II will be happy to give more info if you PM me
Happy fishing :-D
You can always post this in a new thread in the forum. I think quite a few of us here are interested.
Ed
D
Dutchman
Guest
We have an old tradition for eating eels in holland. Maybe some of you guys have heard of Volendam? If you like I'm happy to give some really nice and original dutch recipies. It's not ment to cook in a billy can, well you could offcourse Very nice to cook at home. and surprice SWMBO
Very nice to cook at home. and surprice SWMBO
T
Tumper
Guest
If people want I will write up a few recipes, along with my favourite Eel fishing methods. It won't be until Monday 'tho. The Girlfreind is visiting from Liverpool this weekend.
D
Dutchman
Guest
1.Gestoofde paling
Traditional simple way
(cooked at sea when the fishermans did't have much time)
clean and cut in pieces 3cm.
put in pot, ad pepper and generous salt
little butter as well
cook 35min. (half gas) with lid on
let steam escape
importent to cook well done,
steam but do not let cook dry
eels get soft (like a stew) and gets special flavour
at home you can serve with boiled patatoes and
butter-and-eek cravy:
half butter
2 spoons vinigar
1 spoon water
0.5 tea spoon pepper
bring to boil, stir and thicken.
Traditional simple way
(cooked at sea when the fishermans did't have much time)
clean and cut in pieces 3cm.
put in pot, ad pepper and generous salt
little butter as well
cook 35min. (half gas) with lid on
let steam escape
importent to cook well done,
steam but do not let cook dry
eels get soft (like a stew) and gets special flavour
at home you can serve with boiled patatoes and
butter-and-eek cravy:
half butter
2 spoons vinigar
1 spoon water
0.5 tea spoon pepper
bring to boil, stir and thicken.
