This is the same principle as de-sliming an octopus or conger eel or slime-flounder: cover the beast with plenty of salt, leave it for ten minutes or so and scrape the solidified slime off with the back of a knife, and then wash the whole thing in fresh water and pat dry. Even without its head the body writhes about, but I wrapped it in a plastic bag and put it in my ice chest with lots of ice and seawater.īack in the kitchen, the eel needs to be de-slimed. But you must be careful even if the animal is dead as its jaws will still snap, but I managed to cut off its head and threw it overboard along with most of its innards. However, we were on board a commercial fishing boat and a quick search on deck amongst all the ship’s gear I found a hefty wooden maul (most sea-vessels will have one) and a few shrewd blows to the unfortunate creature’s head at least stopped it rearing up or slithering about all over the deck offering to bite everything. With nothing more than my angler’s knife and a pair of scissors and forceps it would be quite difficult. Morays have a double-bank of sharp teeth in a very powerful set of jaws, and a habit of rearing up on you like a snake if you try to molest them. For me the hardest part was killing them: usually with fish I cut their spine or gills, depending on the species, or plunge them straight into a bath of ice-water. Apicius states that eels fed with slaves at regular intervals and harvested at the very last moment make the best eating I caught mine on sardine livebait as by-catch when fishing for hirame. Moray eel is far, far tastier than you might expect, and with a slight amount of prep work make a very good dish for the hungry angler.įirst you need some moray eels. Therefore I will only give a brief abstract of how I cook my moral eels, mostly as they can be quite common by-catch here in Japan and many anglers toss them back but will keep an ill-conditioned, dwarfish four-inch aji to eat at home.
#Wolf eel bite poisonous free#
I don’t normally include recipes on my blog as many aspiring internet-chefs demand exact measurements, precise cooking times and temperatures, and curiously hold the authors of free online recipes totally accountable for any abysmal culinary failure on their part, or even apportioning blame if the resultant dish does not exactly meet the entirety of their expectations. On the advice of the captain (“Morays should not be eaten in summertime, they are only good for the table when it is cold”) I kept the largest eel so that I could have something for my kitchen. The poisonous lionfish (it is edible though) went back to the sea, traumatised perhaps but otherwise unmolested, and so did the smaller eels. I managed to catch a lionfish and several moray eels, one of which was as long as my arm. Yesterday was a dark, rainy, dismal-Jemmy day on Sagami Bay, and although we were supposed to be fishing for hirame, only one angler in twelve was in luck, and I was not the one.
0 kommentar(er)
