Smoked eel

With all the external unattractiveness of the eel, its taste qualities are very excellent. Gentle, slightly sweetish eel fatty meat is good in all kinds, but a special delicacy is smoked eel.

If you prefer a less caloric diet, then it should be borne in mind that sea eel contains less fat than river water, and much more protein and iodine.

But the river eel is more greasy, and accordingly its calorie content is three times higher than that of the sea eel - 300 kcal. Acne is not only delicious, but also therapeutic fish. It is very useful for those who suffer from cardiovascular diseases. If there are any problems with hair and nails, then the use of smoked eel will help in this problem. According to the Japanese medicine men, in addition to the fact that it contains the polyunsaturated fatty acids and the mass of trace elements and vitamins necessary for the body, it has a positive effect on male power, and the Japanese understand the fish.

How to cook a smoked eel is of interest to many, so we will pay special attention to cooking recipes.

Smoked Eel - recipes

So, if you got a fresh eel and you decided to smoke it, then, first of all, we clean it of mucus. We do this very carefully, otherwise it will take a gray shade when smoked. Particular attention is paid to the gills. Gutted.

Then the eel is carefully rubbed with salt at the rate of 100 grams of salt per kilogram of eel, it will help dissolve the remaining mucus. Approximately 40 minutes, the eel is "salted", and then washed with running water. Very well washed, carefully. Now we hang our clean and gutted eels on the hooks on which they will smoke. If the eel is heavy, pierce it below your head, so as not to break. Let the fish well-ventilated and dry, and then you can send it to the smokehouse. When the abdomen itself opens wide, and the folds appear on the back of the head, the delicacy is ready. Sea eel smoked in this way is especially good.

More fatty, river eel is tasty and with a cold smoking. It is prepared in the same way, only cut off the head. And in the salt add tarragon and bay leaf. For two days the acne is salted and then wiped, wrapped in paper, bandaged, and smoked in cold smoke for about 5 days. In general, the process of smoking an eel is not complex and enjoyable. And the product received at the output, will be an ornament of any table, an excellent gift, or just a curative food.

Ready fish is used for cooking oyacodon , takoyaki , or salads with eel .