Reef Fishes - (EEL Fish)

Product Description

They are most commonly used smoked and in casseroles, pâtés or soups, but are also delicious grilled or barbecued. If barbecuing, it helps to steam the eel first in an Asian-style steamer. For kabuyaki, the fillets are grilled and steamed alternately up to five times. Poaching is also an excellent way of preparation because eels are gelatinous. If left to cool, the poaching liquid forms a fragrant jelly for use in sauce preparations. The eel can then be used in soups formed from the poaching liquid, or in pâtés or casseroles. Eel lends itself also to the flavours of chilli, shallots and soy for an Oriental-style dish. Eel cutlets and steaks present beautifully, especially when grilled on a very hot plate and served with a rich, red wine and balsamic vinegar reduction. Jellied eel is very popular in Europe.