![\"\"](\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/02\/smoked_eel_spaghetto.jpg\")
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Like all non-farmed fish, it’s essentially ‘game’, but unlike almost any other fish, it’s actually not ‘fishy’ at all.<\/p>\n
We love eel, fresh or smoked. We are therefore always very grateful to the folks who are willing to go through\u00a0the, literally, heroics<\/em>\u00a0of cleaning<\/a> these magnificent creatures.\u00a0With smoked eel however, the worst of the\u00a0process, removing the very slippery skin, can be skipped, the consumers themselves inheriting\u00a0the responsibility, made much easier after its surfaces have been\u00a0tamed in the smoke oven.<\/p>\n The image below is of a single one-pound smoked eastern Long Island eel, displaying a beautiful green\/gold sheen on our kitchen counter, after it had been removed from the\u00a0vacuum packaging where it had lain, cut crosswise for convenience.<\/p>\n two large cloves of garlic from Tamarack Hollow Farm, sliced thinly, heated in a deep enameled cast iron pan over medium-high flame, along with one dried whole hot pepper,\u00a0peperoncino Calabresi secchi<\/em>, from Buon Italia, and a bit of crushed,\u00a0dark, home-dried heatless Habanada pepper<\/a>\u00a0(acquired fresh\u00a0from Norwich Meadows Farm last summer), until the garlic was\u00a0almost starting to color, pieces of one skinned and boned smoked local eel from P.E. & D.D. Seafood added and\u00a0stirred until warmed through, half of the amount of\u00a0savory pangrattato* which had been prepared earlier mixed in and combined,\u00a0the cooked and drained pasta (18 ounces\u00a0of Afeltra Spaghetto from Eataly), added to the pan, tossed with the eel and pangrattato and stirred over low heat for a couple of minutes, adding more than\u00a0a cup of the reserved pasta water\u00a0while doing so to keep the mix moist, which was then served in low bowls, where it was sprinkled with more pangrattato and finished with most of one sliced\u00a0spring onion from Norwich Meadows Farm<\/span><\/p>\n<\/li>\n<\/ul>\n *The pangrattato was prepared by adding\u00a0about\u00a0a third of a cup of homemade breadcrumbs \u00a0 to about a\u00a0fourth\u00a0of a cup of\u00a0olive oil in which more thinly-sliced Tamarack Hollow garlic cloves and 3 anchovies from Buon Italia had been heated for a short while, and, after being stirred for 4 or 5 minutes, the mixture was\u00a0then drained on paper toweling and brought to room temperature<\/em><\/p>\n Like all non-farmed fish, it’s essentially ‘game’, but unlike almost any other fish, it’s actually not ‘fishy’ at all. We love eel, fresh or smoked. We are therefore always very grateful to the folks who are willing to go through\u00a0the, literally, heroics\u00a0of cleaning these magnificent creatures.\u00a0With smoked eel however, the worst of the\u00a0process, removing the …<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-11520","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/11520","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11520"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/11520\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11520"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11520"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11520"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/02\/smoked_eel.jpg\")
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![dark, home-dried heatless Habanada pepper<\/a>\u00a0(acquired fresh\u00a0from Norwich Meadows Farm last summer), until the garlic was\u00a0almost starting to color, pieces of one skinned and boned smoked local eel from P.E. & D.D. Seafood added and\u00a0stirred until warmed through, half of the amount of\u00a0savory pangrattato* which had been prepared earlier mixed in and combined,\u00a0the cooked and drained pasta (18 ounces\u00a0of Afeltra Spaghetto from Eataly), added to the pan, tossed with the eel and pangrattato and stirred over low heat for a couple of minutes, adding more than\u00a0a cup of the reserved pasta water\u00a0while doing so to keep the mix moist, which was then served in low bowls, where it was sprinkled with more pangrattato and finished with most of one sliced\u00a0spring onion from Norwich Meadows Farm<\/span><\/p>\n<\/li>\n<\/ul>\n*The pangrattato was prepared by adding\u00a0about\u00a0a third of a cup of homemade breadcrumbs \u00a0 to about a\u00a0fourth\u00a0of a cup of\u00a0olive oil in which more thinly-sliced Tamarack Hollow garlic cloves and 3 anchovies from Buon Italia had been heated for a short while, and, after being stirred for 4 or 5 minutes, the mixture was\u00a0then drained on paper toweling and brought to room temperature<\/em><\/p>\n\nthe wine was an Italian (Marche) white,\u00a0Fattoria Laila Verdicchio dei Castelli di Jesi Classico Superiore 2015<\/a><\/li>\nthe music was the second half of the 1975 Philip Glass\/Robert Wilson opera, \u2018Einstein On The Beach\u2019, in a new recording with Michael Riesman conducting the Philip Glass Ensemble, the complete list of performers included\u00a0on the ArkivMusic page\u00a0<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"Like all non-farmed fish, it’s essentially ‘game’, but unlike almost any other fish, it’s actually not ‘fishy’ at all. We love eel, fresh or smoked. We are therefore always very grateful to the folks who are willing to go through\u00a0the, literally, heroics\u00a0of cleaning these magnificent creatures.\u00a0With smoked eel however, the worst of the\u00a0process, removing the …<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-11520","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/11520","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11520"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/11520\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11520"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11520"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11520"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}](\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/11\/habanada_dark.jpg\"){kind=link}