Smoked eel belongs to the category of freshwater fish. It is valued for its excellent taste and high nutritional content. The taste of this fish is unique. Eel widely used in various dishes around the world. Smoked eel is added to salads, rolls, and sushi. It is quite possible to smoke eel at home. But the most important thing is to have a special one device - smokehouse. In addition to great taste eel is famous for the fact that it is rich in trace elements: iron, iodine, potassium, phosphorus. It is also high in fat and protein. By regularly including such fish in your diet, you can avoid many diseases. It contains vitamins E, A, B, D. Eel allows you to normalize the activity of the thyroid gland, improve vision, and slow down the aging process. But at the same time, if you have problems with the digestive system and high cholesterol, it is not recommended to eat too much.

Preparation for smoking

Unlike ordinary fish, eels are distinguished by non-standard body shapes. Therefore, evisceration is not performed according to the classical scheme.

The process looks like this:

• First you need to remove the top layer of mucus. It is strictly not recommended to smoke fish with it. Mucus can be removed with paper towels, coarse salt or the rough side of a dishwashing sponge. Give it some time.
• The head usually remains. This way the meat retains more juice. However, the center of the head should be pierced with a sharp knife. This will remove the skin.
• The incision is made just behind the gills around the entire circumference of the head.
• Now we lift a piece of skin with a knife, grab it with our fingers, and the other hand begins to gradually remove all the skin.
• The belly must be cut from head to tail. All internal organs are removed through the incision.
• Wash the inside of the eel thoroughly.

After gutting, the eel is washed again under running water from all sides. This will get rid of the mucus and the remains of the bowels.

Salting eel for smoking

Before starting to smoke the eel, it must be salted. Thanks to the salt, all possible parasites and microorganisms are destroyed. In addition, the meat becomes fluffier and more pleasant when eating.

Salting can be done dry or wet:

• Wet recipe. Take 2 liters of water and mix it with 200 grams of salt. The water is heated, the salt is dissolved, and the resulting brine is cooled to room temperature. Now you need to put the eels here so that they are completely covered with liquid. You can add a little wine vinegar or lemon juice. The fish soaked in this way is sent to the refrigerator for 8-12 hours.
• Dry salting. There are 2 options here. In the first case, the fish is rubbed with salt, placed in a container and covered with a lid with a weight so that the eels are pressed down. In addition to salt, you can add pepper, chopped bay leaves and other spices. In the second option, it is not necessary to press the eels. Salt is poured into the bottom of the dish, eels are placed on top, and then covered with a layer of salt. The container is covered and placed in the refrigerator.

It is important to consider the time of dry salting. If you plan to make hot smoked fish, it is enough to keep it in salt for 1-2 hours. For cold smoking from 8 to 24 hours.

Salting time directly depends on the size of the eel. The bigger they are, the longer you have to wait.

However, you should not spare salt and be afraid of over-salting. Meat absorbs only the amount of salt intended for it.

There is much controversy surrounding the use of spices. Some believe that eel has a specific taste and aroma, so it is better to decorate it with fresh and dry herbs. The eel is well exposed using the following herbs: sage, dill, parsley and oregano.

Quite unusual but interesting taste sensations can be obtained by salting, adding basil, hops or curry.

Here you have the opportunity to experiment. But if this is the first time in your independent smoking practice, then it is better to start with classic recipes. After that, you will understand what is lacking in taste and aroma and which spices are better to use.

Eel hot smoking

This is a traditional recipe in which the eel is prepared in a smokehouse.

• prepare the fish for smoking
• after salting, wash and dry for several hours in a ventilated place
• place on the grill of the smoker or hang
• pour wood chips soaked in water into the bottom of the device
• light the fire and get a good heat from the coals
• place the smoker container on top
• close the smoker with the lid
• wait until the white smoke comes out and after 10 minutes open the lid to let the excess condensate escape
• close the lid
• You need to smoke for at least 40 minutes after the appearance of white smoke
  
  To make smoked eel tasty and without bitterness, try not to use conifer shavings. Alder and fruit trees are perfect.