The absolutely best tasting fish in the word is eel. And a grilled eel is as close to piscatorial perfection as you can get. The down side is that Americans don’t eat eel meaning it’s impossible to find. Sometimes fish stores carry it around Christmas time and when they do I buy as much as the pocketbook and freezer will allow. The other thing I love about eel is that it is so rich in taste you really don’t have to do anything to it but grill it. Its tough skin protects its flesh while grilling and becomes blackened, crispy, and delicious. A favorite way of grilling it comes from the lagoon of Comacchio in the province of Ferrara in Italy, long noted for its eels. Bartolomeo Scappi, chef to Pope Pius V, published his cookbook Opera in Venice in 1570 and provides information on the fish market of Venice where he reports that since Comacchio “is surrounded by saltwater flats, and [the eels] caught there are very numerous and better than in any other part of Lombardy.” These are preserved in salt and brought to all parts of Italy. (Chap. 136r). The eel’s skin is quite tough which makes it perfect to take the rough treatment of grilling. You will need a bit of force to push the skewers through the skin, so make sure your hands and fingers are not punctured as well! The picture is of the skewer-roasted eel interspersed with bay leaves called anguilla allo spiedo. Drizzle with just a little olive oil, salt, and pepper and grill directly over the fire for 15 to 16 minutes, turning frequently.
Grilled Eel is the Best Tasting Fish in the World!
February 24, 2014 by 4 Comments