Quote:
Originally posted by Jimbo
Hey, a little help out there? Isn't eel a traditional meal for this time of year.
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Yep.....part of the Italian Feast of Seven Fishes (not that I'm Italian in the least....closest I get is some Greek)....
Anyway, don't know how the Italian's prepare it for the traditional feast, but when I make it......
Usually have a live one or recently dead, still whole.....
Slit the skin all the way around the neck, just below the gills....nail it thru the head to a tree or something, and take a pair of needlenose pliers, and peel off the skin (save that skin for a skin jig!).....
Then, clean out the guts from the belly.
At this point, you can leave the bones in (actually, really just one spine bone in it), or "fillet" it.......
Either way, bread it like you would flounder and fry it up.....tastiest fish in the sea....YUM!.....
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I plan on having some Wednesday night for New Year's.......okay, the traditional Feast of the 7 Fishes is on Christams Eve, but Donna and I do it on New Year's Eve instead......clams, oysters, shrimp, smoked salmon, eel, scallops......oops, need one more, I forget what the last one is.....I think last year it was smelt.........maybe mussels.......but hey, still got a few striper and bluefish fillets in the freezer, so.......