We are smoking Eel today ......

Hello

Now that Christmas is over, the frost and snow have gone and the normal rain has started trickling down, we thought it time to smoke some more eel.

The process is quite short really:

• We thaw out the eels that we have carefully frozen away from last year.
• We clean them and then they are immersed in a brine of salt and water, with a trace of organically grown sugar, for a few hours.
• We then hang them in the smoker, light the fires of oak sawdust, apply gentle heat slowly, and raise the temperature over a number of hours thus ensuring that the smoke combines with the rich meat of the eel
• They are then rapidly cooled down before packing either as whole smoked eel or filleted into packs.

If you would like to order some for delivery before the weekend, please go to our online shop before 10:30am tomorrow! Couldn't be fresher!

If you are ordering for delivery outside Europe, I would suggest that we ship on Monday in case of delays.

You are receiving this newsletter about our smoked eel because in the past you have either expressed interest in receiving information about our smoked eel or you have ordered some recently.

PS: If you are in London on Friday, January 29th., and happen to be Chiswick/Turnham Green direction, we will be at Mortimer & Bennett's Delicatessen, 33 Turnham Green Terrace, London W4 1RG from 11am to 2.30pm, tasting some of our products!

back to top