SMITH’S SMOKERY

Nova Lodge, Sea Lane, Friskney,
Boston, Lincs, PE22 8SD
Tel: 01754 820262

How to fillet a smoked eel

Lay smoked eel with its back to you with the skin on.
 
Using a sharp knife, pierce through the skin midway along the eel next to the backbone. Run knife along the backbone to the tail.
 
Bring knife back to the centre of the eel and run along the gut cavity to the head and cut away the fillet from the head.
 
Cut below the backbone, lifting it away from the bottom fillet.
 
Lay fillets skin side down. Using a large spoon, starting from the tail, scrape the meat away from the skin

Smoked Salmon Slices

  • Our hand sliced Smoked Salmon Slices

    Our hand sliced Smoked Salmon Slices Dry cured using sea salt then cold smoked over oak chippings to give a delicous delicate flavour. Makes a perfect starter, 400g delivered to your door for £16.45.

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