Smoked Eel


 
C

Chris Curran

New member
I'm hoping someone knew how to make smoked eel


I own a WSM so that should help with the smoking part
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Step 1) get a fresh eel

hmm, this is as far as I can get. Although, I do have a source for lamprey
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The only eel I can get around here are frozen packs of the roasted stuff that's used for sushi.

Good luck. I can't wait to see an eel on the wsm.
 
Never smoked it myself, but:

Sampled some at a sushi bar - it was excellent!

From what I tasted / saw, if you are attempting to do something similar, I would try the following:

-The stuff I had had been brined in a mixture similar to terriyaki (sugar or honey, soy sauce, & maybe some sesame / ginger?)

-May need to use some stainless mesh / screen under the fish if it is small/delicate fillets.

I would probably smoke it with some lightly-flavored smoke wood (apple or alder) & go easy on the amount.

Where you getting the eel?
 
I haven't done any smoking yet. My smoker just arrived and I hope to take it on it's maiden culinary voyage this coming weekend. I plan to do the basics from now through the end of the year.

Next year, I would like to attempt a teriyaki eel. I taste at sushi joints and it's amazing. Like steak that melts in your mouth.

I thought if I posted about Eel, I might find someone over the next few months who's blazed the trail with their WSM.

I don't think finding eel fillets or whole eels will be a too much of a problem, at least I don't think. I live 40 minutes North of Manhattan. I think their famous fish markets will have almost everything I would ever want. The problem will be finding someone who knows the cooking temp, cooking time and internal temp of Eel when it's done.

Thanks for your help so far!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Next year, I would like to attempt a teriyaki eel. I taste at sushi joints and it's amazing. Like steak that melts in your mouth. </div></BLOCKQUOTE>

If that's what your going for, then I'd rethink smoking it. unagi is grilled.

besides its readily available in freezer pack at most asian markets and I'd be willing to bet a ton that its the same stuff as any sushi place. Eels are notoriously boney, so a sushi place isn't going to be handling their own eels.
 
Does a EEL have RIBS
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O sorry but here in Michigan all we got is something in the lakes they are trying to get out of them . IF it had ribs thou iam sure someone here would be sellem them
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Does a EEL have RIBS Big Grin O sorry but here in Michigan all we got is something in the lakes they are trying to get out of them . IF it had ribs thou iam sure someone here would be sellem them WSM Smile </div></BLOCKQUOTE>

probably lamprey. Lamprey, as gross as they are, are eaten in Europe. They were trying to establish a commercial fishery for them, but I guess they had high pcb concentrations so they weren't clean enough for retail.

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Well Eel is very high in fat so i would smoke it hard and long.

My dad always did this back in the days but i dont really know what spices he used(would guess salt/pepper)

And i cant eat eel myself to strange texture,but the hard smoked ones are firmer in texture.

This is the Eel(ål) im refering to:



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