Overview
The eel is a fish native to European waters that undertakes an extraordinary migration to the Sargasso Sea, passing through the Mediterranean Sea and then the Atlantic Ocean to spawn.
This bony fish thrives in both fresh and saltwater environments and boasts a long, cylindrical shape reminiscent of a serpent gliding along the ground.
Its ability to slither across damp land beside waterways has earned it a reputation for possessing almost amphibious qualities.
The eel’s colouring typically features a dark, almost black back, with a pale underside ranging from white to yellow.
The larger males measure between 50 centimetres and 1 metre, but the females—known locally as capitoni—grow even larger, reaching up to 1.5 metres in length.
Eels are highly prized for their rich and flavoursome flesh, though they should be enjoyed in moderation due to their high-fat content.
Sadly, over the past 50 to 60 years, eel populations have plummeted so dramatically that they are now considered endangered.
How to Prepare Eels
Cleaning an eel can be quite an ordeal, made all the more difficult as they are often sold live.
For this reason, they must be killed first. The traditional method—viewed as too harsh by many—involves grasping the eel by the neck and tail and striking it against a marble surface. Alternatively, the neck can be quickly severed, or the eel plunged into boiling water.
Once this challenging step is complete, the eel is slit along the back to remove the bone and internal organs.
The skin is then vigorously rubbed with coarse salt to eliminate the slippery mucous and the eel rinsed thoroughly under running water.
If the recipe calls for skinless eel, the skin is sometimes singed over an open flame, causing it to loosen and making it easier to peel away.
Traditionally, this preparation is done with the eel still alive, a practice that many find distressing.
Culinary Uses of Eel
Eel enjoys a special place in Sicilian cuisine, particularly at Christmas. Whether grilled, baked, roasted, steamed or served as a hearty soup, it is delicious in myriad forms.
A quintessential Sicilian recipe is the pastizzu di Natale con le anguille – a festive eel pie bursting with deep, comforting flavours.
Buying Tips
Eels are hardy and can survive briefly out of water, which is why they are frequently sold alive.
Frozen eel is also available, offering a more compassionate and convenient alternative that sidesteps the challenging preparation process.
Storage
The flesh of the eel is highly perishable, so it is best enjoyed fresh.
If you must store it, keep it well wrapped in the fridge for no more than a day or two.
Alternatively, eel can be frozen at -18°C for up to three months, preserving its rich flavour until you’re ready to cook.