Eel is a versatile fish that has long been appreciated in Japanese cuisine for its bold, rich taste and soft texture. In fact, it is so highly regarded that there are specialized restaurants in Japan that exclusively focus on cooking and preparing eel dishes. One particular eel delicacy that stands out is smoked eel, which is a classic dish found in these specialized shops. While preparing smoked eel can be a labor-intensive process, we will guide you on how to make it at home. To enhance the flavors of this exquisite dish, we recommend pairing it with a cava gran reserva, aged for more than 30 months.
Ingredients
- 1 eel
- 1 kg of cane sugar
- 1 kg of salt
You will also need:
- A 10-hour sawdust burner
- Sawdust
Instructions
Clean the eel thoroughly by removing the head and tail. Take out the central bone and cut the eel into two fillets. Carefully remove any remaining bones from the fillets and freeze them for 24 hours.
After 24 hours, mix the cane sugar and salt together until well combined.
On a large platter, create a bed of salt and sugar using half of the mixture. Place the defrosted eel fillets, skin-side down, on top of the bed and cover them with the remaining salt and sugar mix. Cover the platter with cling film and let it macerate in the fridge for 2 hours. You can place a weight on top of the platter to help the eel release its juices.
After macerating for two hours, remove the eel from the salt and sugar bed and clean it. Rinse the fillets well with water and dry them thoroughly, ensuring they are completely dry.
Place the eel fillets, skin-side down, on a rack and prepare the smoker.
Put the rack with the eel fillets in the smoker and let them smoke for approximately 8 hours.
After 8 hours, your smoked eel will be ready to eat.
Smoked eel can be enjoyed on the same day or vacuum packed for consumption at a later date. This exceptional dish can be served with just a drizzle of olive oil or accompanied by some toast and pickles. To further enhance the complex flavors of smoked eel, our aromas expert, François Chartier, suggests pairing it with a cava gran reserva aged for more than 30 months.
Tips
- When smoking eel, it is recommended to use sawdust from a fruit tree, as this will add a unique flavor to the dish.
What Does Eel Go Well With?
Eel pairs well with a variety of ingredients and flavors. Its rich and fatty nature makes it a perfect match for bold and aromatic ingredients. Some popular accompaniments for eel dishes include:
- Roasted vegetables such as fennel, carrots, or beets
- Soy-based glazes or sauces
- Asian spices like ginger, garlic, and lemongrass
- Citrus fruits like oranges or grapefruits
These ingredients complement the flavors of eel and add depth to the overall dish.
What Is the Traditional Dish of Eels?
One of the traditional dishes featuring eels is the Japanese delicacy called unagi. Unagi is freshwater eel, particularly the Japanese variety, and has been cherished by the Japanese for centuries. It is often grilled or broiled and served with a sweet and savory sauce made from soy sauce, mirin (a sweet rice wine), and sugar. Unagi is a popular choice in Japanese cuisine and can be found in various dishes such as sushi, donburi (rice bowls), and kabayaki (grilled eel skewers).
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