Cooking eel. Despite their unusual appearance, eels are delicious and can be prepared in many ways, such as grilling, frying and stewing. But fear not, we have cooking times for you! Translation in French: anguille.
Cooking time eel
How do I cook eels?
What to pair eels with?
Eels go really well with rice (that’s a classic in Japanese cuisine), or onions, garlic, tomatoes and peppers. You can pair eels with white wine, like a Sauvignon Blanc or a Pinot Grigio.
Cooking fish: anchovies, cod, Dover sole, eel, fish fingers, flounder, haddock, halibut, herring, mackerel, pangasius, red snapper, salmon, sardines, sea bass, tilapia, trout, tuna, whiting...
Preparing eels
Here are the steps to follow to prepare eels before cooking:
First, you need to remove the skin. Start at the tail end and use a sharp knife to make a small cut through the skin. Hold the eel firmly and peel the skin away from the flesh with your other hand. You can also use pliers to grip the skin and pull it off.
Next, cut off the head and tail of the eel.
Cut the eel into small pieces. If you are using live eels, it is essential to kill them humanely before cutting them up.
Rinse the eel pieces thoroughly with cold water and pat them dry with paper towels.
Grilled eel
Cooking eel on a grill. Grilling eel is one of the most common ways to cook it.
1. Brush the eel pieces with oil.
2. Grill the eel pieces over medium heat for 10-15 minutes, turning occasionally.
Fried eel
Frying eel. Here’s how to cook eels in a frying pan:
1. Pour oil in a frying pan.
2. Coat the eel pieces in flour or cornmeal.
3. Fry the eel pieces in hot oil for 5-7 minutes, until golden brown.
Stewed eel
Cooking eel in a stew. Eels in a stew make for a hearty dish!
1. Place the eel pieces in a pot with onions, garlic, tomatoes, and white wine.
2. Cover the pot and simmer for 30-45 minutes, until the eels are tender.
Eels have been consumed by humans for thousands of years. They are found in both freshwater and saltwater environments and have a distinctive appearance with long, snake-like bodies and smooth, slimy skin.