How to Choose and Buy Delicious Eels
A Guide to Selecting the Best Eels
When purchasing eels, opt for wild-caught eels with yellow skin and avoid farmed eels with dark skin. Wild eels tend to have firmer, more flavorful, and tastier meat.
Select wild eels of moderate size; avoid extremely large or small ones as the meat may not be as delicious.
To ensure you’re getting fresh, tasty, and safe eels, buy them from reputable large supermarkets or specialty food stores.
Cooking Delicious Eels: A Step-by-Step Guide
To clean eels, remove the slime by rubbing them with ash, lemon juice, or rice water. Repeat this process until the skin is no longer slippery.
Instead of using a knife, use a sharp bamboo stick or sharp scissors to open the eel’s belly.
Once you’ve removed the internal organs, thoroughly rinse the eel and scrub it with salt to eliminate any remaining slime and fishy odor.
According to traditional wisdom, avoid marinating eels with vinegar and ginger.
For the best results, season the eel with a small amount of salt, turmeric powder, fish sauce, and white wine. This enhances the flavor and makes the meat more fragrant.
Larger eels are perfect for making eel porridge or hot pot, or for grilling after filleting and rolling with piper betel leaves.
For smaller eels, try cutting them into pieces and stir-frying, deep-frying, or stir-frying with chili and lemongrass. You can also fillet them for baby porridge or vermicelli soup.
For eel porridge, after removing the meat, crush and mince the bones, place them in a small cloth bag, and add them to the porridge to enhance its sweetness.
When stir-frying eels, use high heat and cook quickly until the meat is firm. Overcooking will dry out the meat and reduce its nutritional value.
We hope that these tips will help you select the freshest eels and prepare nutritious and delicious meals for your family and friends.
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