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Eels - to skin
We really recommend you either ask your fishmonger to do this, if not that you put them straight into the deep freeze.
They are very hard to handle, and can survive for a long time out of water.
If you are determined to try yourself, cut the skin just below the collar and pull back the skin in one smooth movement. Cut off the head, rinse it in salty water and cut it into 3 ins/7.5cm pieces.
Eels should be cooked soon after being killed and kept well refrigerated until then.