Author: Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
In this article I will show you step by step how to cut and fillet smoked eel. The smoked eel belongs to these “almost forgotten” specialties and is not to be found in the supermarket. This is mostly an indication for consumers with a distinct taste, so feel flattered!
I like to use smoked eel as a garnish in a soup, here the eel can develop its full flavour and delight the palate. I also like to cook eel soup, but be careful when guests come, not everyone appreciates eel as a delicacy.
1. What to consider when filleting Eel
If the eel comes fresh from the smoking oven, it is easier to fillet. You can then cut the eel fillets with a cross section from the side of the severed head, the knife lying horizontally on the middle bone, pulling it backwards.
If you buy the eel vacuum-sealed, it is sealed relatively tightly in a plastic bag. The meat is then firmer and filleting is not quite as easy. Another factor is the size of the eel: a small eel is harder to fillet than a larger eel.
So here I show you two ways to fillet an eel…
2. Eel filleting the first Method
Let’s start with the filleting of a small, previously vacuumed eel…