Smoked eel
Description
The appetizer is quick and easy to prepare. How do you make smoked eel? 1. First, gut the eel, removing all the innards. Rinse the inside of the fish well. After that, cut it into roughly equal pieces. 2. Prepare a brine for marinating the eel. For 6 liters of water, use 1 kg of salt. Place the cut eel pieces in this brine for 5–7 minutes, then rinse them in clean water. Pat the fish pieces dry with a paper towel and leave them in the air for half an hour to dry. 3. Prepare the smoker. You can use firewood from fruit trees or oak. Do not use coniferous wood under any circumstances. Start a fire in the smoker and bring the temperature to 80 degrees. After that, use only wood chips to produce even, dense smoke. 4. Hang the eels in the smoker, cover with a damp cloth, and leave for one hour. Although eel meat is quite fatty, it contains a complex of vitamins and beneficial nutrients. Smoked eel is very aromatic and appetizing and will no doubt find a place on the festive table. Serve the appetizer at the table.