Classic Smoked Eel

Name: Räucheraal klassisch
Total time: 8 h
Ingredients: 80 g Meersalz; 1000 ml Wasser; 3 Stück Lorbeerblätter; 8 g schwarze Pfefferkörner; 5 g Wacholderbeeren

BrineFishHot SmokingMedium8-12 hrs68-72 °C90-110 °CBeech

Classic smoked eel is a North German delicacy with a long tradition. The eel is cured in a simple salt brine and slowly hot smoked over beechwood. The result is a buttery-soft, intensely smoky fish with golden-brown skin.

Ingredients(for 1 kg)

Sea salt80 g

Water1000 ml

Bay leaves3 Stück

Black peppercorns8 g

Juniper berries5 g

Instructions

Preparation

20 minutes

Thoroughly wash the eel under running water and remove the slime layer with salt. Mix the brine from all ingredients until completely dissolved.

Curing

8-12 hours

Submerge the eel completely in the brine and cure in the refrigerator. After curing, rinse thoroughly and pat dry.

Drying

2 hours

Hang the eel on a hook and dry in a cool, airy place until the surface is parchment-dry and slightly glossy.

Smoking

3-4 hours

Slowly heat the smoker to 90-110 °C using only beechwood chips. Smoke the eel until an internal temperature of 68-72 °C is reached and the skin is golden brown and firm.

Pro Tip

For particularly even cooking, hang the eel rather than laying it on the grate. This allows smoke to circulate on all sides and the skin becomes crispy all around.

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