I was a bit worried because I’d heard varying reports on eating eel – from it being bland and rubbery to it being so strong you needed to cook it in certain ways to tone it down. I’m pleased to find it is both easy to cook and delicious!
One of the ethics for me in eating meat is a commitment to use as much as possible of the animal that has died to feed me. This is about valuing that animal’s life (and death) but it’s also about sustainable practice. If I can get three times more nutrients from this eel by eating all of it rather than just the ‘meat’, then I can take only one eel instead of three. Traditional cultures have always used the whole animal in some way, and many of the parts we throw out now are in fact the most nutritious.
I’d read and heard various techniques for skinning eels and the necessity of removing the slime from the outside of the skin. A couple of friends said they eat the skin, and one said she doesn’t deslime at all because she feels it’s part of the nutrition, so that’s what I went with. Fish skin is always so tasty, and it seemed like there was a good amount of oil in and just under the eel skin that I didn’t want to lose. I found the eel a bit slimey when handling it – don’t bother trying to wash your hands in water while cutting it up, use a towel to wipe your hands instead – but it wasn’t obvious in the cooking. I don’t know why people try and remove it, but then one of the attractions of eel for me is the large amount of fish oil – maybe some people don’t want that.
Cutting up the eel was a bit tricky – the skin still being tough, and the spine too. I’m sure technique is alot to do with it. I ended up cutting most of it into ‘steaks’ i.e. cutting across the body in cross section. I hadn’t bled the eel so there was a good chunk of blood along the spine still which I left in to cook:
I’d looked up some recipes for jellied eel and thought I’d try that because it seemed a good way of accessing the best nutrients in the eel. The long slow cooking in water would make it very digestible and ‘hold’ in all the goodies. First I melted some butter in the bottom of a casserole dish. Then I put in the steaks and sprinkled them with salt and a large handful of chopped fennel leaf. I just covered all this with water and added 3 tablespoons of chickweed vinegar (any good quality vinegar will do).
The oven was preheated to 170C. With the lid on I let it cook for about an hour.
The long slow cooking and the vinegar extract all the ‘jelly’ from the eel and once cooled it’s meant to be very jelly like. Mine wasn’t but I think it was because I used so much water. However it was very yummy, both the meat and the broth. The skin did indeed taste great, possibly an acquired texture for some but very edible. The meat was a bit chewy (cooking temperature could be a bit lower) although not rubbery, and the flesh fell apart easily making it very soupy. The spine as easy to pull out but there were some random wee bones which made for careful eating. I found it hard to see what was happening with the bones when cutting it up before cooking, so I need to learn how to fillet eel. It reheated well and I’ve frozen some to see how that goes.
I also froze some steaks raw, and all of the fat (need to figure out what to do with that and if it needs rendering). The liver I sautéed with onion. It was incredibly tender and very mild tasting – much easier to eat than the liver from land animals.
I’m also having a go at drying some strips of eel, but it’s an experiment as I’ve never dried meat before. I’d tried taking out the bones, not very well I’m afraid. But the spine and head and gill section of the body all went into a big pot to make stock. I added a large roughly chopped onion (skin on) and a couple of chopped carrots, covered it well with water and set it on a slow element for a couple of hours. It simmered, didn’t reduce down much but produced a tasty broth that I’ve been eating with grains and beans for the last few days. I also used some to cook rice. The rest of the broth has gone into the freezer in ice cube trays for later use.
It was such a large fish and I had more than enough to go on with so I gave the bottom third of the eel to a friend. The left overs from the cooking (the cooked spine bits, gills and head) went into a hole in the ground next to a recently planted fruit tree. The only bit of the eel that got ‘thrown out’ was the intestine and stomach which I had thrown in the lake because I didn’t know what else to do with it. I’m not sure if that’s a good thing to do or not. I know trout feed at that spot, probably eels too…