Eels...

Eels, jellied or smoked, is one of those foods I've always thought 'must try' - but never have done. Maybe they'd be nice atop a slice of toast?

tonya - you must have seen eels in the window of a shop winding themselves round and round lumps of ice. Ugh. Shouldn't be surprised you never tried them as I never did.

But smoked or done in a pate - really great.

But #9 and others - how to deal with the bones!!?

Baby eels known as elvers used to be a delicacy in merry olde England, particularly in Gloucestershire. Does anyone know how they were prepared? Pie and mash shops in London also served-up larger eels with what was described on the menu as liquor - a green gravy. I could never bring myself to eat 'em, but I did like the meat pies, brown gravy and mash. These traditional working man's eateries were quite common in London - particularly the East End - until some 10-years ago when new affluence and fashions rendered them 'old hat' Shame really. I believe that there are fewer than half-a-dozen traditional Pie & Mash shops (also serving eels) left in London. I don't think the Pie & Mash shop ever made its way out of London.

Eel is very popular in Holland.

The infamous King John died from eating a surfeit of lamperys, an eel-like fish!

#8 The bones are very fine, and since they are soaked in teriyaki sauce and grilled I think that softens them even more. They are edible, just like anchovy bones are. The main backbone is removed and also grilled with the same sauce, however it becomes hard and crunchy and is often eaten as a snack with beer!

Lampreys suck.
Scary Picture!

Eel is considered a delicacy in Poland, however widely available. Smoked eel is most popular. Sometimes it's deep fried or in jellied.
The meat is very tender but firm. It's a bit fatty, but tasty. Best enjoyed with a shot of vodka, as a starter.

Some people are being put off by eel's "unhygenic" food habits (they are carnivors and predators).

Before eating yor eel, it is advisable to purge them for a week or two, leaving themin a cage in free-flowing water. This will help minimize the muddy tatse and give them a chance to empty their guts, making cleaning much easier.

To start, take a hammer and nail your eel to a convenient rafter. Let it stop writhing - this will take a while and you may want to leave the room for a stiff drink - and then make an incision around the nech, just behind the gills. Do likewise down the belly. Using a pair of pliers, grasp the skin on the back where you've cut it and peel the eel. If you are feeling particularly industrious, you can wash the skin with vinegar and cure it to make a fine leather.

Now, wash the eel thoroughly, removing all traces of blood. You can, if you want, remove the fillets from the backbone; I prefer to just cut the eel into three-inch segments.

Dredge your segments in seasoned flour and fry in butter until brown in a cast iron pan (this is important). Set aside and drain the excess oil. Fry a few slices of bread in the same pan, adding more butter as needed. Again, set aside. Return the eel to the pan and add a generous splash of white wine. Simmer for a bit, until the eel is cooked Remove the eel and place on the toast. To the cooking liquids in the pan, add shredded spinach amd, if you have any lying around, sorrel. Allow it to wilt. Pour this over the eel.

Enjoy.

Here is some useful information about eels from my new favorite website.

You can nail it to a tree if no rafter is convenient.

I've never had a problem with bones in an eel. Agingaquarian, are you sure you had a proper eel, Anguilla anguilla, and not a conger or a moray -- which are a different kettle of fish?

Don't red the book or see the movie The Tin Drum/Der Bleichtrommel if you're a sensitive type and you want to continue eating eels.

By the way, OP said "freshwater eel" which they may be down there where they're stocked. Where they're native, they're catadromous, spawning in the Sargasso Sea, with the little ones then making their way towards Europe or North America.

I love eel sushi, and once got the Japanese dish described above (a big el chunk over rice). the bones were soft enough that they didn't bother me, and it wasn't slimy.