35 free eel professional insights

Did you know that there are over 800 distinct species of eels in the world?

• It is widespread practise in Japanese cuisine to make use of both freshwater and marine eels. Dishes made with eels, such as unadon and unaj, are quite popular but may be rather pricey. Additionally, eels are highly well-liked in Chinese cuisine and may be served in a variety of delicious ways.
• Eaten in many parts of the world, including Europe, the United States of America, and other countries, the European eel is a species of freshwater eel.
• Elvers, or juvenile eels, are the main ingredient of the Northern Spanish delicacy known as angulas. Elvers typically sell for up to one thousand euros per kilogramme and are sautéed in olive oil with garlic (2.2 pounds).
• smoked eel is a delicacy in northern Germany, the Netherlands, the Czech Republic, Poland, Denmark, and Sweden. In these countries, it is quite popular.
• Eels have been the subject of several folktales throughout history. For instance, certain indigenous communities in the Philippines believe that the spirits of the departed live on in the bodies of eels. There is a myth circulating in some regions of Europe that claims massaging the skin with oil made from eel can lead a person to see fairies. Eels were supposedly an object of adoration for the Egyptians.

Eel nutrition values and health benefits

1. Consuming eel is related with a number of positive health effects, despite the fact that it has a great flavour. To begin, it contains a sizeable amount of a variety of essential nutrients such as calcium, magnesium, potassium, selenium, manganese, zinc, and iron. Because of its low carbohydrate content, low sodium content, and high phosphorus content, eel is an excellent option for diabetics looking to eat fish.
2. It is excellent for our hearts because it has a high amount of omega-3 fatty acids, and it helps our bones stay strong since it contains a high amount of protein. In addition to this, it helps to lower levels of cholesterol and blood pressure, and it also reduces the likelihood of developing diabetes and arthritis. One of these omega-3 fatty acids, which goes by the name EPA, is also famous for its ability to help maintain healthy skin.
3. A high vitamin A intake is also beneficial for reducing the appearance of wrinkles. In addition to that, it is rich in a different kind of omega-3 fatty acid called as DHA, which is good to the functioning of the brain.
4. According to the data provided by the nutritional values, one hundred grams of eel provides more than one hundred percent of the daily intake for vitamin A and vitamin B12. These vitamins are required for a range of functions, some of which include maintaining healthy eyes, producing energy, and ensuring that the immune system is operating at its peak potential.
5. In addition, the fish is a rare dietary source of vitamin D, with 100 g of flesh supplying more than half of the daily required amount of vitamin D. Within the body, vitamin D performs the role of a hormone, and every cell has a need for it. In addition to its role in a plethora of other processes, vitamin D is important to the proper operation of the skeletal system as well as the immune system.
6. Even while eel has a respectable amount of omega-3 fatty acids, there are other types of seafood that are far more beneficial. A significant amount of the commercially available eel products originate from supply chains that are not favourable to the environment. On the other hand, it is also feasible to get things made of eel that have been verified as being from a sustainable source.
7. In recent years, the potential dangers of heavy metal pollution, and notably contamination with mercury, have arisen as a significant cause of concern in relation to seafood. This is particularly the case with mercury contamination. During one of the investigations, a mass spectrometer was used to assess the amount of mercury present in each of the 52 samples of eel flesh. The average mercury content across all of these samples was 0.085 parts per million (ppm), which is lower than the amounts that may be found in popular seafood options such as canned tuna and cod.
8. Raw eel, in its uncooked state, might be harmful to human beings and hence presents a potential drawback. Uncooked eel contains a toxin that, if consumed by any living organism, including humans, has the potential to cause harm. This is because the poison is found in the eel’s blood. As a direct consequence of this, eel is often cooked before to being served in dining establishments.
9. Even eel sushi, which is considered to be one of the most well-liked types of sushi, is made in a kitchen before it is offered to customers. Because the poison is destroyed by boiling the eel at a temperature between 58 and 70 degrees Celsius (136 and 158 degrees Fahrenheit), no other preparation is necessary.

100g of cooked eel has 246 calories(1029kj), 24.5g protein, 15g fat, and 0g carbs including 0g fibre.

How to store eel and how to buy them

• Eel is a dish that has the potential to fulfil the needs of seafood lovers. Because of its sugary and meaty flesh, eel is often considered to be a delectable dish, the preparation of which is something that should absolutely be learned at home. It is possible to use it in a range of meals in place of mackerel and the preparation is not difficult at all.
• Elvers are a common name used to refer to juvenile eels when they are sold in markets. Elvers are often eaten while the eel is still in its juvenile stage, which may occur as early as a few weeks of age. Even though older eels are rough and fatty, you may still utilise them in stews and other cuisines. It is not always simple to get fresh eel, but during the months of December and February, you are more likely to come across them. This is especially true in larger cities, where Italian and Asian markets may be your best source of supply for the season. On the other hand, eel may be purchased on the internet.
• If you buy the fish, it doesn’t matter if it’s frozen or not; you still need to be careful not to break the “cold chain.” This is why you should buy it right before you leave the store and, if at all possible, put it in a thermos bag so that it stays cold while you transport it to your final location. After you have arrived at your destination, place it in either the refrigerator or the freezer.
• Put the eel in the refrigerator as soon as possible if you plan on preserving it so that you may consume as much of it as possible the following day. marinate or season the meat with the spices. It may be kept in the refrigerator for up to a day if it is still raw and fresh after being purchased (marinated). It is highly suggested to cook it as soon as possible after acquiring it and to store it in the refrigerator in a cooked state thereafter.
• It is possible to keep eel that has been cooked in the freezer for up to a week and a half. It is possible to store uncooked eel in the freezer for up to one month; however, you will need to defrost it by placing the freezer in the refrigerator the night before you want to use it. Defrosting at room temperature is not a method that is advised.
• Eels that have just been killed should be washed thoroughly in clean water; it may take up to a half an hour in cold water, followed by very careful scraping, to remove any remaining traces of slime; and if the eels are going to be smoked whole, it is necessary to scrub the skin to ensure that the finished product will have a pleasing appearance when it is finished smoking.

Cooking techniques, secrets, and tips from the kitchen

1. To roast an eel, turn your oven to 375°F (191°C).
   • You can get a crispy skin on eels by cooking them in a preheated oven before putting them in.
   • With paper towels, pat the eel gently to dry it. If there is still blood or water inside the eel’s body cavity, it may be necessary to use one or two paper towels to dry it out.
   • Use your hands to rub the salt into the eel’s meat. Salt should be put on the outside and inside of the eel in large amounts.
   • Put the eel in a pan made of cast iron and set it aside. Drizzle the dish with 15 ml of vegetable oil.
   • Put the pan in the oven for 25 to 30 minutes, or as long as it takes to cook the eel all the way through.
   • When the cooking is done, the skin will have turned brown and be ready to eat. Pour lemon juice over the eel, season it with salt and pepper, and add any other sauces or toppings you want.
2. Those who know how to smoke their own food can follow the steps below to make a delicious smoked eel.
   • Soak the eel in the brine and put the whole thing in the fridge until it is completely submerged. Let it soak for at least one night without moving it.
   • Set the smoker to 185°F (85°C) before using it. To keep the flavour of eel meat, it should be smoked at a moderate temperature.
   • If your smoker can’t hang meat, you can still cook eel fillets by putting them on a flat surface instead of hanging them.
   • Put the fillets on the grill with the belly side up so that the delicate inside can cook all the way through.
   • Eel fillets are thin, light pieces of meat that will smoke quickly if they are cooked right (90 minutes). While the fillets are cooking, keep an eye on them to make sure they don’t get too dark.
   • Once the fillets are flaky and browned, take them out of the smoker and put them somewhere else.
3. For fried eel first cut fillets into pieces that are 6 cm (2.4 inches) long.
   • Put the sliced eel pieces in a colander and rinse them in your kitchen sink with cold running water to get rid of any salt.
   • Take the eel out of the water and run cold water from the faucet over it to clean it.
   • Next 50 g (1.8 oz) of maize flower and 100 g (3.5 oz) of white flower should be put into a large bowl and mixed together.
   • Pick up each piece of eel and put it in the flour in its own shallow bowl.
   • Roll the piece of eel in the flour mixture with your fingers until it is well covered on all sides.
   • Fry the eels on low heat for 10 minutes.
   • Put the fried eels on a paper towel to soak up the extra oil. Paper towels will soak up any oil that might still be on the pieces of eel. Give them about 5 minutes to cool down.
4. To boil eels, cut up an ounce and a half of peeled and cleaned eels into small pieces. Fill the pot with cold water and add the ingredients. Over medium heat, add a tablespoon of salt, six whole peppers, one red onion, and a cup of vinegar. Bring to a boil. Simmer for 30 minutes, then drain and put on a serving tray. If you want, you can add melted butter, lemon juice, and parsley to finish.
5. Melt a tablespoon of butter in a stew pan, then add a handful of sorrel cut into large pieces, a dozen finely chopped sage leaves, five pounds of cut-up eels, and black pepper and salt to taste. In a separate pan, bring half a pint of water to a boil and add two peeled and chopped anchovies. Cook them on low heat for half an hour, then take out the onion and add the juice of a lemon. Sprinkle toasted bread on top. Half of this amount will be enough to make a small dish.
6. A meal that is not too complicated but nevertheless exquisite may be made by combining eel with white wine, onion, carrot, parsley, thyme, bay leaf, a few peppercorns, and a touch of salt. Eel tastes wonderful when it is accompanied with scrambled eggs, cream, or mashed potatoes.

History of eel from the beginning until today

• In Medieval England, eels were one of the most popular foods, and people ate more eels than they did of any other freshwater or marine species combined. This made eels one of the most valuable commodities available at the time. They were available for a low price and were not difficult to get, in addition to being readily available almost anywhere in England.
• At the height of its popularity, eel pie was unquestionably the most well-known dish that featured eel. However, other dishes, such as jellied eel and eel packed with a variety of other ingredients, were also very popular during this time period. You can still find eel pie in London if you look hard enough. Up to the early decades of the twentieth century, eels were a common food item in the United Kingdom.
• Because landlords did not want hundreds of writhing fresh eels in their possession, eels were often salted, smoked, or dried to lengthen their shelf life and increase their likelihood of being sold. Eels were thought to be a substantially more sustainable form of payment than other kinds of currency due to the fact that they could be dried and smoked to extend their shelf life for a large number of months.
• In the British Isles, where they could be found in vast numbers, there was a booming eel trade that lasted for centuries. This commerce lasted as long as the population of eels did. In the year 1392, King Richard II of England lowered the customs rates on eels in London in an effort to entice merchants to do business in the city. Because of the implementation of such regulations, it would seem that the eel trade was considered as a good sign of a flourishing economy and had favourable spill over effects in other areas. This was the case because the policies were introduced.
• The East End of London was the primary location where the preparation of jellied eels was pioneered in the United Kingdom during the 18th century. The dish consists of diced eels that have been boiled in aspic stock until they become gelatinous, after which they are allowed to cool and solidify, therefore producing a jelly. It is best enjoyed when chilled.
• This is a delicacy that is popular in the districts of Brussels, Dendermonde, and Antwerp. A delicacy is freshwater eel that has been chopped into pieces that are two inches long and served with a green herb sauce. This meal is often served hot, either as an appetiser or over Belgian fries or bread; however, it may also be consumed cold in a more casual setting.
• Kabayaki is a traditional Japanese preparation of unagi eel, although it may also be used for other kinds of fish on occasion. This preparation method originated in Japan. After the fish has been gutted and deboned, butterflied, sliced into square fillets, skewered, and grilled with a sweet soy sauce-based sauce, it is cut along the back (or belly), butterflied, and then sliced into fillets.
• Noodle soup with eel that has been deep-fried or stir-fried and that is then topped with bean sprouts, wood ear, onion, and coriander is a common meal served in Northern Vietnam and especially in Hanoi. This kind of soup is considered to be a specialty cuisine in these regions.
• Smoked eel is considered a delicacy in many parts of the world, including northern Germany, the Netherlands, the Czech Republic, Poland, Denmark, and Sweden. It is also considered a delicacy in certain parts of Poland.