Conga eel question...

It's universally grilled although I prefer to dredge it with a good battering.

I like to see it completely gutted.

Hung, drawn, gutted and quartered or would you prefer it in even smaller segments, M?

Making no bones about it, that would be too harsh.

definately has to be disembowelled whilst still wriggling pathetically

Should the skin be removed?

If so, flaying prior to #2 would seem appropriate.

If any sexual organs are found (this is highly unlikely) they should be roughly removed with a cheese grater.

Here in Portugal, conger eel is only ever used in a stew/stock base. Sometimes the skin is left on, other times removed. The main thing is that cartilage gives off a great stock.

I think the gristle and sinew, not to mention the tough skin, of our native Conger is what posters on this branch find sometimes hard to digest.