![]() I have had them do the same thing described but I am not certain what looks like blood is indeed blood. They are easy to catch, are present in just about every fresh water body of water on the planet and good eating.give them a try, you wont be sorry. Rivers in the south a FULL of them and they are delicious.most people despise catching one and will cut the line and lose one of the best eating animals on the planet. Every last one of them spawn off the coast of North Carolina and then migrate to the same river systems their ancestors have lived in, a trip of thousands of miles for many. Use latex gloves when handling.Įels (the American eel is one variety of the same family) are the most common freshwater fish species on the planet and the most widely distributed animals on earth. It can be dangerous when handling them if you have cuts or open wounds and have a reaction to it. ![]() ![]() Very feel wild animals will eat a raw eel because of this. Its called jellied eel so even the name is disgusting but it is really good.Įel blood is toxic. This is a very popular deli item in Europe and Great Britain and it is delicious but disgusting looking, like all head type cheeses LOL. I have also eaten the boiled and reduced to a souse type loaf and they are incredible that way but cooking them properly that way is a lot like making a proper biscuit and requires some true black magic.which I do not possess. I have eaten them fried and they are a lot like big catfish. They look nasty and without a little bleach they are but smoked properly they suddenly become as good a meat as can be found. It is about as good with cold beer as anything can be. Debone by simply pulling the backbone and you have a small mound of very delicious smoked fish which is similar in texture to liver or tongue and as rich in flavor as any high end cut of beef. The skin should be crisp and will pull off the flesh in a full sheet when done properly, leaving a golden/red meat that is laden with fat and flavor. It is a very quick smoke.you can do a couple of dozen in an hour or so. Tie a loop around the head just below the gill flaps and hang from a hook in a smoker at about 170=190 degrees and use some fruit wood.hickory and the like is too strong. Remove the slime and gut and gill like any other fish except leave the head on. The use of bleach to remove the slime not only works but is required in some areas if the fish is to be sold commercially.and all hunting and fishing in Germany is a commercial activity and anything harvested can and is often sold by the person doing the harvesting. Part of the certification process to teach this class involved a week of in person training at a university outside Munich and part of the training was the proper storage, dressing and preparation of common fish species and one of the most popular in Europe are eels. Smoked eel is DELICOUS! I was fortunate once upon a time to teach a fishing license course in Germany to armed forces people stationed there who wanted to fish (you have to complete a licensing course to buy a license to fish). Rinse thoroughly when the slime is removed and do not cut the fish in any manner until it has been rinsed. Dump in a bucket of bleach and water, slosh it around a few seconds, and simply wipe the slime off and clean. Trying to clean one without removing the coating is nearly impossible and highly unpleasant. The slime on an eel is nasty and it will taint the fish if not removed before using a knife. Soak them in diluted bleach (2 parts water, 1 part bleach) for a few minutes and the slime will roll right off and they are no worse than any other fish to clean.
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