As usual, the photography is awful, sorry about that. I picked these up on a trip to Portugal many years ago, and have put off eating them until now; partly because i thought i should save them for a special occasion, and partly because i was a bit apprehensive (i thought they were baby eels, but they’re just small eels). Anyway, best before end 2024 so i cracked the can.
I wasn’t a huge fan; they had a dank, earthy flavour, and not too much other interest. Is that typical of eel? Or are these just past their prime? [Nuno Pauseiro says they should improve with age](https://thefeed.zingermans.com/2015/07/09/issue-no-37-smoked-eel/)!
I tried adding a few dressings to them, and found Tabasco worked best for me – the vinegariness really livened the fish up.
LFKapigian
At the very least , they look amazing
SeverenDarkstar
Thats a no for me… looks like rotting intestines?!
cebogs
Good for you for trying something new!
I have tried eel a few times and it’s not for me either. There is something about the texture of the meat and how it all flakes up into little “bits” that gives me the willies.
True-Math8888
Thanks I will leave this sub now.
DreweyD
Smoked eel like this is how Comur became most well known back in the day, so I’ve at least been curious, but when I stepped into the weird circus-store in Times Square earlier this year, the eel was not on offer. Sardines with flakes of gold? Sure, but eel was out of sight. Still slightly curious, although I’ll admit the glimpse into your can here doesn’t exactly whet the appetite—earthy looking, too.
6 Comments
As usual, the photography is awful, sorry about that. I picked these up on a trip to Portugal many years ago, and have put off eating them until now; partly because i thought i should save them for a special occasion, and partly because i was a bit apprehensive (i thought they were baby eels, but they’re just small eels). Anyway, best before end 2024 so i cracked the can.
I wasn’t a huge fan; they had a dank, earthy flavour, and not too much other interest. Is that typical of eel? Or are these just past their prime? [Nuno Pauseiro says they should improve with age](https://thefeed.zingermans.com/2015/07/09/issue-no-37-smoked-eel/)!
I tried adding a few dressings to them, and found Tabasco worked best for me – the vinegariness really livened the fish up.
At the very least , they look amazing
Thats a no for me… looks like rotting intestines?!
Good for you for trying something new!
I have tried eel a few times and it’s not for me either. There is something about the texture of the meat and how it all flakes up into little “bits” that gives me the willies.
Thanks I will leave this sub now.
Smoked eel like this is how Comur became most well known back in the day, so I’ve at least been curious, but when I stepped into the weird circus-store in Times Square earlier this year, the eel was not on offer. Sardines with flakes of gold? Sure, but eel was out of sight. Still slightly curious, although I’ll admit the glimpse into your can here doesn’t exactly whet the appetite—earthy looking, too.