Do What? Eels you say?

By
Susan_Kirk
– March 3, 2011Posted in: Food, Opinion
jellied eel

perfect eel for jellied eel

My dad, a cockney lad, was exposed to the taste of eels in Manzes famous pie and mash shops, long before they became a culinary delicacy.

We immigrated under the 10 pound deal in the early 70’s and bought a plot in the outer suburbs of Sydney. Imagine his glee to build a house not far from the Georges river, a great place to swim and explore and catch a few of these ugly, slimy fish. After cutting off their heads, gutting and cleaning them, they were taken home for their new life in jelly.

The eels were cut up into 25-30mm sections and put into salted water boiled for a mere 30 seconds, “Otherwise they go like rubber.” They are then put into water and gelatine, put into the fridge and allowed to set. Eat them seasoned with vinegar and salt and pepper and then dive in guv. “The colder the better.”

Larousse advises the following for preparation of the eel. Vegetarians cast your eyes. “To kill an eel, seize it with a cloth and bang its head violently against a hard surface.” It also has a nice recipe for eel pie.

As is the case, a more refined palate has now led me to think about re-discovering the taste of eels and I’m off to sample, if I can find them and can get over the churning in my stomach.

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About Susan_Kirk

Susan Kirk is a nationally published science writer, with a degree in journalism. She writes extensively for Rural Press publications including Good Fruit and Vegetables and Australian Horticulture. She has TAFE qualifications in horticulture which leads to her interests in crop and horticultural science, with its spinoff to food, organic vs GM. She is a member of the Media Alliance, Queensland Writers Centre, Horticulture Media Association and the Australian Science Communicators. She writes from Kureelpa on the Sunshine Coast hinterland (Australia).