Eel meat has a very firm texture, high fat content and full, distinctive flavor. The raw flesh is gray but turns soft white when cooked and has a small flake. Eel is best bought when still alive, or the flesh can be soft. The animals can survive for several days out of water if kept in a damp environment. Eels harvested from stagnant water or held too long in tanks can have a slightly muddy flavor.
Grilled or Fried Eel
IngredientsFor Grilled Eel:2 1/2 lbs eel3 cloves garlicdash of fine sea salt, to tastedash of freshly ground black pepper, to taste 2 tbsp olive oil (plus more for basting) 1 tbsp white wine vinegar 1/2 bay leaf (per...
Whole Roasted Eel
Cook Time30 mins
Ingredients1 whole eel gutted and cleaned1 tsp salt1 tbsp oil for basting
InstructionsPreheat the oven to 375 F. Once eel has been cleaned of residual blood, pat the eel dry on the inside and out. Rub salt all over the eel. Place th...