eels-msg - 3/28/20
Medieval eel dishes. Cleaning and cooking eel.
NOTE: See also the files: fish-msg, seafood-msg, stockfish-msg, sauces-msg, pickled-foods-msg, food-sources-msg.
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This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org
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Thank you,
Mark S. Harris AKA: THLord Stefan li Rous
Stefan at florilegium.org
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From: Tom Brady <tabrady at mindspring.com>
Date: Fri, 18 Apr 1997 09:26:07 -0400
Subject: Re: SC - peacocks and eels
At 10:18 PM 4/17/97 -0600, Stefan li Rous wrote, quoting me:
>- -Duncan (...and don't even get me started on the eel stew...)
>Please do explain the eel stew. Eel is something I'd like to try
>at least once. If it was methodology, I'd like to know what NOT to
>do as well as what to do right. Where did you find the eels?
In truth, I'm not sure where they obtained the eels, but they arrived
frozen. At one of the precooks, we thawed, skinned, and gutted twenty or
thirty eels. The thing that stuck with me the most was the pungent aroma of
eel blood - a sickly-sweet odor that was so appalling I couldn't even
approach the eel stew without remembering it. Needless to say, I can't
really comment on how they were cooked, since I stayed as far from them as
possible. I remember that they had buckets of the stuff left over after the
feast, too. (Katerine - do you remember how they were cooked?)
- -Duncan, with fond memories of that precook, and of watching a vet school
friend gleefully dissecting an eel, with commentary (Her: "Oooh! Look!
Here's the stomach!" Us: "Yeccch!")
- -------------------------------------------------------------------------
Tom Brady tabrady at mindspring.com SCA: Duncan MacKinnon of Tobermory
From: gfrose at cotton.vislab.olemiss.edu (Terry Nutter)
Date: Fri, 18 Apr 1997 10:51:26 -0500
Subject: Re: SC - peacocks and eels
Hi. Duncan asks:
>In truth, I'm not sure where they obtained the eels, but they arrived
>frozen. At one of the precooks, we thawed, skinned, and gutted twenty or
>thirty eels. The thing that stuck with me the most was the pungent aroma of
>eel blood - a sickly-sweet odor that was so appalling I couldn't even
>approach the eel stew without remembering it. Needless to say, I can't
>really comment on how they were cooked, since I stayed as far from them as
>possible. I remember that they had buckets of the stuff left over after the
>feast, too. (Katerine - do you remember how they were cooked?)
That was Vinnie's feast, and I was ill during that period, and didn't
participate. I do know that the dish was essentially stewed eel in
a broth with fruit, and was chosen precisely to overwhelm most of the
eel flavor, so that the more timid would not find it too offputting.
(I think that was a bad choice: the reason one sees so many eel recipes
is that they tasted good. If you're going to serve it at all, it
seems to me one should go for a typical recipe.) As I recall, they didn't
have enough to test it beforehand with eel -- another thing I would do
differently. But these were largely the autocrat's decisions, not the
cook's.
Cheers,
- -- Katerine/Terry
From: Leslie Watson <Leslie.Wat at hwcn.org>
Date: Fri, 18 Apr 1997 08:53:40 -0400 (EDT)
Subject: Re: SC - peacocks and eels
On 17 Apr 1997, Mark Harris wrote:
> Please do explain the eel stew. Eel is something I'd like to try
> at least once. If it was methodology, I'd like to know what NOT to
> do as well as what to do right. Where did you find the eels?
>
> Stefan li Rous
We are lucky where I live we can find live eels at our local farmers
market. Try there or a sea food market.
Abihilin
Date: Thu, 23 Oct 1997 10:14:33 -0400
From: Philip & Susan Troy <troy at asan.com>
Subject: Re: SC - eels? fish cultivation?
Mark Harris wrote:
>
> Par Leijonhufvud said:
> > like gravlax, smoked eel, smooked salmon, etc.
>
> Ah, ha! So eel *is* still available in some places. That's another
> item that I've wanted to try since I started studying medieval foods
> and reading this list.
Smoked eel is a pretty big deal all across Northern Europe. And rightly
so.
> Since it's been five or six months since it was last asked, anyone
> have any sources for eel? It's not common these days but apparently
> was commonly raised in medieval fish and mill ponds much as we raise
> catfish today. Anybody know what else was raised in medieval ponds?
> Did they raise any fish such as catfish? Catfish may be North American.
I seem to recall that the carp was raised in artificial ponds in
Britain, to which they are not, IIRC, indigenous. I also have a vague
recollection of catfish being mentioned in Izaak Walton's "The Compleat
Angler", roughly contemporary to both Digby and Samuel Pepys. As for
eels, they are migratory. Specifically, they behave in a manner opposite
to the way in which salmon, shad, and some trout migrate and spawn.
Those fish are what is known as anadromous, meaning they leave the ocean
and swim into rivers and streams to spawn. Eels live in rivers and
streams, and swim out to sea, specifically the Sargasso Sea, to spawn. I
believe that eels (and also lampreys, BTW) are available frozen, shipped
commercially from Canada. You could probably get your local fish market
to inquire and/or order you some. Or, live eels could probably be picked
up at the ubiquitous Asian market ; ) .
Adamantius
Date: Thu, 23 Oct 1997 14:45:53 EDT
From: melc2newton at juno.com (Michael P Newton)
Subject: Re: SC - eels? fish cultivation?
On 22 Oct 1997 22:53:44 U "Mark Harris" <mark_harris at risc.sps.mot.com>
writes:
>Par Leijonhufvud said:
>> like gravlax, smoked eel, smooked salmon, etc.
>
>Ah, ha! So eel *is* still available in some places. That's another
>item that I've wanted to try since I started studying medieval foods
>and reading this list.
>
>Since it's been five or six months since it was last asked, anyone
>have any sources for eel? It's not common these days but apparently
>was commonly raised in medieval fish and mill ponds much as we raise
>catfish today. Anybody know what else was raised in medieval ponds?
>Did they raise any fish such as catfish? Catfish may be North
>American.
>
>Stefan li Rous
I've been itching to make an eel soup ever since I found a recipe in My
copy of _Splendid Soups_ by James Peterson. Not only does he give the
recipe, but he also tells how to skin it. (For those of you who disliked
desiccating in Biology, you may want to skip this part.)
"To clean an eel, grab it at the base of the neck with a towel and whack
its head on the kitchen counter (you need the towel; eels are slippery
and may get loose and end up hiding under the stove) This first step,
presumably to kill it or at least stun the eel into docility, makes no
visible change in its behavior; an eel with its head bashed in will still
wrap firmly around your arm as you grip its neck.
Next, make a slit around the base of its neck and first pull the skin
away with a pair of pliers' then peel it off like a glove, using a towel.
Gut the eel starting at the base of the head by slitting into the cavity
under cold running water. Be forewarned: none of this does anything to
slow down the eel. And last, cutting the skinless eel into inch-long
segments still does nothing to abate its electrical energy -- each of the
pieces continues to twitch, including the head, with the mouth
continuously opening and closing. Still interested?"
I am! Anyone want to help?
Lady Beatrix
Date: Thu, 23 Oct 1997 16:34:04 -0700 (PDT)
From: "Mike C. Baker" <kihe at rocketmail.com>
Subject: Re: SC - eels? fish cultivation?
> I've been itching to make an eel soup ever since I found a
> recipe in My copy of _Splendid Soups_ by James Peterson.
> Not only does he give the recipe, but he also tells how to
> skin it. (For those of you who disliked
> desiccating in Biology, you may want to skip this part.)
> "To clean an eel, grab it at the base of the neck with
> a towel and whack its head on the kitchen counter (you
> need the towel; eels are slippery and may get loose and
> end up hiding under the stove) This first step,
> presumably to kill it or at least stun the eel
> into docility, makes no visible change in its
> behavior; an eel with its head bashed in will still
> wrap firmly around your arm as you grip its neck.
A stiff wire or awl inserted into the skull from the "top" can
replace the "whack on the counter". With practice and instruction it
is fairly easy, but be warned that you have to find just the right
hole in the catfish skull for this to work optimally: this action is
sometimes called "pithing", and is more reliable / useful for
catfish. (Unless, of course, you've been trained in using a hammer
instead...) For sanitary and other reasons, I prefer to clean eel
and catfish outdoors. One major reason for this is because that's
how I've always done it, but another important consideration
is "right tools for the job" and where they can best be set up.
Instead of holding onto the eel / catfish with hands&towel only,
put together at least a portable cleaning station. A length of
heavy cord, or an old cord-style stringer, or heavy-gauge wire; two
pairs of pliers (add a pair of diagonal cutters for catfish and
other species with heavy spines in the forward fins); knives; water
bucket; ladle; meat pan; and gut bucket.
Find a tree, closeline, or other overhead support. Tie one end of
the cord to this support and feed the other end throught the
critters mouth, out through the gills, and hang at a convenient
height. Repeating with additional cords can speed the process if you
are cleaning multiple fish. Rinse externally with water, clip and
remove spines from forefins (three on most catfish, been too long
since I handled eel to remember their configuration) pith/use
hammer, and rinse again.
> Next, make a slit around the base of its neck and first
> pull the skin away with a pair of pliers' then peel it
> off like a glove, using a towel.
using TWO pair of pliers, towel optional but at hand for cleanup, it
is much easier to peel that outer skin easily. Grasp skin on both
sides of the critter's body and pull straight down. Rinse again, or
have an assistant rinse continually as the skinning progresses.
When suspended as described above, and peeling with two pair, it is
often unnecessary to make an extra incision in order to reach the
guts. (Sometimes they conveniently fall out along with the skin, so
it is usually a good idea to be working over the top of the gut
bucket.) Take care to avoid breaking the gall bladder; inspect the
liver for worms; etc.
Rinse again.
> Gut the eel starting at the base of the head by slitting into
> the cavity under cold running water. Be forewarned: none of
> this does anything to slow down the eel.
After gutting (and rinsing some more), using those same pliers go
back and remove any remaining fins (ventral in particular) and the
tail by the expedient of slicing into the meat on either side of the
fin and yanking the fin itself out with a practised twist o' the
wrist. Cut deeply into the meat all around the body at the highest
point where skin has been removed, all the way to the back bone.
Twist and crack, usually being careful to try and leave the spinal
cord behind. Rinse well and place carcass in meat pan (which should
already be full of cold water).
(Alright, so there is the matter of practice and experience to
consider as well, and I'm certain I must be leaving *something*
important out...)
> And last, cutting the
> skinless eel into inch-long segments still does nothing to
> abate its electrical energy -- each of the
> pieces continues to twitch, including the head, with the mouth
> continuously opening and closing.
> Lady Beatrix
===
Kihe Blackeagle (the Dreamsinger Bard) /
Amr ibn Majid al-Bakri al-Amra (AoA in SCA, so: al-Sayyid) /
Alt. e-mail: KiheBard at aol.com MikeCBaker at aol.com
Date: 23 Oct 1997 09:08:26 -0700
From: "Marisa Herzog" <marisa_herzog at macmail.ucsc.edu>
Subject: Re: SC - eels? fish cultivat
<snip>
Since it's been five or six months since it was last asked, anyone
have any sources for eel? It's not common these days but <snip>
I'd go in the nearest sushi bar and ask where they get theirs... Good sushi
bars serve both fresh and salt water eel (tho' one is seasonal I think). So
they would know where to get it.
- -brid
Date: Thu, 23 Oct 1997 19:09:14 -0400 (EDT)
From: LrdRas at aol.com
Subject: SC - EELS-Source
<< Since it's been five or six months since it was last asked, anyone
have any sources for eel? >>
The eel that we used for Will's Revenge was special ordered from Wegman's.
They only charged $1.99 / pound.
Ras
Date: Thu, 23 Oct 1997 20:23:38 -0400 (EDT)
From: LrdRas at aol.com
Subject: Re: SC - eels? fish cultivation?
<< each of the
pieces continues to twitch, including the head, with the mouth
continuously opening and closing. Still interested?"
I am! Anyone want to help?
Lady Beatrix >>
:-). You neglected to mention that unthawed cleaned, frozen eels still
wiggle about in the pan.
Ras
Date: Thu, 23 Oct 1997 20:30:58 -0400 (EDT)
From: LrdRas at aol.com
Subject: Re: SC - eels? fish cultivat
<< Good sushi bars serve both fresh and salt water eel (tho' one is seasonal I think) >>
Techniquely fresh water eels (the young or those in between breeding seasons)
are seasonal. They also taste "fishier" than salt water eels.
Ras
Date: Tue, 28 Oct 1997 18:18:16 EST
From: melc2newton at juno.com (Michael P Newton)
Subject: SC - Tying together threads
Saw this in "Festive Ukrainian Cooking" by Marta Pisetska Farley.
Eel in Aspic
(Kholodets' z vuhra)
3 lbs. fresh eel, eviscerated
3 fish heads and trimmings
2 carrots
3 medium onions
1 bay leaf
4 peppercorns
2 Tbsp. sugar
1 envelope gelatin
juice of one lemon
2-3 tsp.salt
1 tsp. white pepper or to taste
parsley and lemon wedges
Rinse eel in running cold water. Make an incision at the base of the
head, pry up the skin around the head with a sharp knife, grab loosened
skin and, with a gentle but firm tug, skin the fish.(Just like turning a
glove inside out.) Rub with 1 tsp. salt and cut into 2 inch portions.
In a large kettle, cover skin, heads, trimmings, carrots,onions, bay
leaf, peppercorns,and sugar with cold water and bring to a boil. Simmer
over low heat for 30 minutes. Pour liquid into a pan; reserve carrots for
garnish.
Poach eel in 2 cups broth until flesh is white and just cooked through.
Remove with slotted spoon to a plate and cover. Combine liquids and
strain through a fine sieve. If there is more than 3 cups, reduce by
simmering. Heat 1 cup of liquid to boiling, dissolve gelatin, and add to
broth. Season to taste (seasoning should be pronounced, since cold
temperature masks flavors). Add lemon juice. Pour 1 inch gelatin mixture
in a glass or enamel platter and chill. When set, arrange eel and cooked
carrots and cover with remaining broth. Refrigerate overnight or until
aspic is set.
Serve in porions garnished with lemon and parsley.
Lady Beatrix
Date: Thu, 04 Nov 1999 04:37:47 +0100
From: Thomas Gloning <Thomas.Gloning at germanistik.uni-giessen.de>
Subject: SC - eel (some German references)
I cannot come up with a particular favorite eel recipe, but here are
some references for 16th century German eel recipes, including some pie
recipes.
- -- Sabina Welser Nr. 118 (look at Valoise Armstrong's translation, that
is online)
- -- Nuernberger Kochbuch 1609, Nr. 9 (ähel Bratten)
- -- Frantz de Rontzier 1598:
p. 183: living eels in a roasted pig
p. 376-78: (15 eel recipes, mainly in some kind of broth)
p. 437-39: (10 recipes with roasted eel)
p. 470-71: "Posteten von Ahlen" 'pies from eel' (6 recipes)
p. 538 (a living eel is served forth between some dishes)
There are more, but I am aware that the question was not for references
but for recipes that are "probatum".
(One of Portugal's favorite dishes (today or for tourists) is lamprey.
Alas, it was Henry _I._, who is said to have died by eating too much of
them ... There would be a wealth of lamprey recipes. Something for
spring.)
Thomas
Date: Thu, 04 Nov 1999 02:28:14 EST
From: Korrin S DaArdain <korrin.daardain at juno.com>
Subject: Re: SC - Eel?
Here are the eel recipes that I have in my collection. I have not had or
made either of them.
Enjoy.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Eel in Aspic (Kholodets' z vuhra)
From "Festive Ukrainian Cooking" by Marta Pisetska Farley. Posted
by Lady Beatrix / Michael P Newton (melc2newton at juno.com)
3 lbs. fresh eel, eviscerated
3 fish heads and trimmings
2 carrots
3 medium onions
1 bay leaf
4 peppercorns
2 Tbs.. sugar
1 envelope gelatin
juice of one lemon
2-3 tsp. salt
1 tsp. white pepper or to taste
parsley and lemon wedges
Rinse eel in running cold water. Make an incision at the base of
the head, pry up the skin around the head with a sharp knife, grab
loosened skin and, with a gentle but firm tug, skin the fish.(Just like
turning a glove inside out.) Rub with 1 tsp. salt and cut into 2 inch
portions. In a large kettle, cover skin, heads, trimmings, carrots,
onions, bay leaf, peppercorns, and sugar with cold water and bring to a
boil. Simmer over low heat for 30 minutes. Pour liquid into a pan;
reserve carrots for garnish. Poach eel in 2 cups broth until flesh is
white and just cooked through. Remove with slotted spoon to a plate and
cover. Combine liquids and strain through a fine sieve. If there is more
than 3 cups, reduce by simmering. Heat 1 cup of liquid to boiling,
dissolve gelatin, and add to broth. Season to taste (seasoning should be
pronounced, since cold temperature masks flavors). Add lemon juice. Pour
1 inch gelatin mixture in a glass or enamel platter and chill. When set,
arrange eel and cooked carrots and cover with remaining broth.
Refrigerate overnight or until aspic is set. Serve in portions garnished
with lemon and parsley.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Eel in Herb Sauce "Conger in Sauce" - England, 1378
The Forme of Cury, 1378 Updated and compiled in Seven Centuries
of English Cooking by Maxime de la Falaise. Grove Press, 1992 Posted by
Jeff Pruett.
"Take the conger & scald him and cut him in pieces & seeth him;
take parsley, mint, pelletour, rosemary & a little sage, bread & salt,
powder fort & a little garlic, & a few cloves, take & grind it well, draw
it up with vinegar thro' a cloth, cast the fish in a vessel and make it
boil on & serve it forth."
1 Eel, skinned
2 1/2 c Fish stock
4 TB Parsley
2 TB Mint
1 tsp. Rosemary
1/2 tsp. Sage
2 cl Garlic, crushed
1/2 c Breadcrumbs
1/2 tsp. Salt
Powderfort (2 tbs. chives-chopped with 1/2 tsp.-powdered mace)
4 Cloves, crushed
4 TB Vinegar
Skin the eel, cut it into slices and simmer in the fish stock,
using the skin for flavor, until tender. Chop together the fresh parsley,
mint, rosemary, and sage. Put in a blender with the crushed garlic, the
breadcrumbs, salt, powderfort, and crushed cloves. Add a little vinegar
and blend well. Rub through a sieve, using a little more vinegar to wash
the mixture through. Arrange the eel slices in a fireproof dish, pour the
sauce over them, and reheat, spooning the sauce over the fish from time
to time so that it can absorb the flavor. Simmer for 10 to 15 minutes and
serve.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Korrin S. DaArdain
Kingdom of An Tir in the Society for Creative Anachronism.
Korrin.DaArdain at Juno.com
Date: Thu, 4 Nov 1999 10:12:23 EST
From: CONNECT at aol.com
Subject: Re: SC - eel
A Gentle wrote asking for Eel receipe info.
The Medieval Kitchen has a receipe for San Vincenzo's Day Grilled Eel. I
planned to make this for the St. Bacchus Day tournament event hosted by my
Barony, but my fishmonger was not able to come up with 10-15 lbs of fresh
eel, and I had to do a last minute substitution.
Your humble servant,
Rosalyn MacGregor
(Pattie Rayl)
Date: Fri, 21 Apr 2000 12:18:15 -0500
From: "catwho at bellsouth.net" <catwho at bellsouth.net>
Subject: SC - The Right Kind of Eel
"The right kind of eel has a small head; skin that is fine, lustrous,
wavy, and sparling; a large body; and a white belly. The other kind
has a large head, a brownish yellow belly, and thick brown skin."
A Medieval Home Companion: Housekeeping in the Fourteenth Century
Page 114
Melbrigda
Date: Fri, 21 Apr 2000 12:18:15 -0500
From: "catwho at bellsouth.net" <catwho at bellsouth.net>
Subject: SC - The Right Kind of Eel
"The right kind of eel has a small head; skin that is fine, lustrous,
wavy, and sparling; a large body; and a white belly. The other kind
has a large head, a brownish yellow belly, and thick brown skin."
A Medieval Home Companion: Housekeeping in the Fourteenth Century
Page 114
Melbrigda
Date: Mon, 11 Sep 2000 00:29:56 -0400
From: "Robin Carroll-Mann" <harper at idt.net>
Subject: SC - Moray eels, yet again
Someone on rec.food.historic responded to my inquiry with a quote from
_Mediterranean Seafood_ (I really need to look at that book). It was:
> Moray eel
> Muraena helena (Linnaeus)
> FAO 67
> REMARKS. Maximum length 150 cm. Of varying colours, but always
> distinctively mottled (e.g. off-white on dark brown). They have a
> dangerous bite and are both cunning and greedy. According to Euziere
> some fishermen believe that the moray likes to live near an octopus, of
> which when other food fails he will eat a tentacle, knowing that it will
> grow again. The skin of the moray can be cured and used, e.g. for
> bookbinding, although this is not done commercially.
> CUISINE. Opinions vary. Professor Bini, in correspondence, has told
> me that in his view the flesh of the moray is perhaps the finest of all
> Mediterranean fish. Others would expect to use it only in bouillabaisse.
> The Romans seem to have grilled the moray or boiled it, and Apicius
> gives sauces for both dishes. Avoid the bony tail-end.
This last sentence explains a lot. I think that this, plus Vincent's
suggestion that "espinas" refers to fish bones, solves the mystery. You
flog the moray so that the bones descend into the tail, which is then
discarded. (I don't know if this actually happens, or if it is a folk belief).
If you want to fool/deceive a friend, give him the tail piece, which will
look nice and plump, but has very little on it that is edible.
Here's the relevant bit of recipe again:
"Scald the moray eel just like the conger eel; and if it is alive flog it vigorously because all the fish bones will descend to the tail, and if you want to deceive your companion give him the tail to eat; and then remove the head..."
Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
Date: Mon, 09 Oct 2000 20:12:00 -0400
From: Philip & Susan Troy <troy at asan.com>
Subject: SC - Attn: Brighid -- Sea-dwelling eels and their bones
I was just glancing through the Austin edition of Two Fifteenth-Century
Cookery-Books, the section devoted to Ms. Harl. 279, and spotted the
following that made me think of your questions on Moray eels and tail bones:
".xliii. Mortrewes of Fysshe. -- Take Gornard or Congere, a-fore (th)e
navel wyth (th)e grece, for be-hynde (th)e navel he is hery of bonys, or
Codlyng, (th)e lyuer an (th)e Spaune, an sethe it y-now in fayre Water,
an pyke owt (th)e bonys, and grynde (th)e fysshe in a Morter, an temper
it vp wyth Almaunde Mylke, an cast (th)erto gratyd brede; (th)an take it
vp; an put it on a faure potte, an let boyle; (th)an caste (th)erto
Sugre and Salt, an serue it forth as other Mortrewys. And loke (th)at
(th)ou cast Gyngere y-now aboue."
Admittedly a conger isn't a Moray, but it _is_ an eel variant that is
being commented on as having an inconvenient tail bone structure.
Adamantius, trying to think of a musical couplet that can go before the
phrase, "That's a Moray..."
"When your Mortrewes is stale,
All those bones in the tail,
That's etc..."
Date: Sat, 13 Sep 2003 10:48:59 -0400
From: Alex Clark <alexbclark at pennswoods.net>
Subject: Re: [Sca-cooks] Galyntyne
To: Cooks within the SCA <sca-cooks at ansteorra.org>
At 12:30 PM 9/11/2003 -0400, Christianna quoted from _Curye on
Inglysch_:
> . . . and note that III 24
> FRESCH LAUMPREY is to be served cold but the 'galentyn' hot. . . .
Hieatt & Butler were mistaken about this. The first part of III 24 is a
recipe for fresh lamprey, but the part where the galantine is heated by
itself is really a different recipe: ". . . & if the laumprey be salt,
. .
. he schal be serued cold & the galentyn hot kendlich."
Henry of Maldon
Date: Sun, 13 Feb 2005 22:12:44 -0600
From: "Terry Decker" <t.d.decker at worldnet.att.net>
Subject: Re: [Sca-cooks] eels
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
There are both freshwater and saltwater eels. The freshwater eels are
generally the ones of commercial importance. Freshwater eels spawn at sea,
but live and grow in rivers until the migrate out to sea to spawn.
Bear
Date: Mon, 14 Feb 2005 05:12:11 -0500
From: Bill Fisher <liamfisher at gmail.com>
Subject: Re: [Sca-cooks] eels
To: Cooks within the SCA <sca-cooks at ansteorra.org>
On Mon, 14 Feb 2005 00:55:55 -0600, Stefan li Rous
<StefanliRous at austin.rr.com> wrote:
> Now that you mention it, I do remember that there are both freshwater
> and saltwater eels. I hadn't realized though that the freshwater eels
> needed to spawn at sea. This means you can't just indefinitely raise
> them in a pond as you can catfish. The pond simply becomes a holding
> area which you must replenish with new eels from the sea. Do eels
> swim up stream seasonally similar to salmon?
>
> Stefan
http://www.cnr.vt.edu/efish/families/anguillidae.html
That site explains the mating process of the american variety of freshwater
eels. It also explains the tanking and farming process. somewhat.
Eels return to the sea once in their life to mate and die. Males live 15
years females can live close to 20.
When I was a kid, we would catch the rare eel in the Susquehanna, in PA if they
left the faberdam in Shamokin Dam deflated for the summer. Now they are putting
in fish bypasses for the dams and the eels should soon be there again.
I remember eating eel cooked right after it was caught. Because it would die
on the stringer and my Mom would toss it and claim it was bad because the skin
would come off of it after it was out of the water. So we would build a campfire where we were fishing and clean/cook the eel right there.
Now imaging looking at this and saying : yum
http://www.fiskbasen.se/images/petromyzon_marinus.jpg
That's right, the dreaded lamprey.......imagine them having these guys in the tank at the fish market?
Cadoc
Date: Fri, 06 Jun 2008 19:48:03 +1200
From: Antonia Calvo <ladyadele at paradise.net.nz>
Subject: Re: [Sca-cooks] Recipe Deal Breakers
To: Susan Fox <selene at earthlink.net>, Cooks within the SCA
<sca-cooks at lists.ansteorra.org>
Susan Fox wrote:
<<< Kidneys, since high school biology class and realized what they were for. I have not tried some of the other "awful offals" but I'd probably try brains or sweetbreads if they were put before me, well prepared.
I developed a taste for eel mainly at the sushi bars, before I knew what "unagi" meant. Good stuff! I bet it smokes well too. >>>
It smokes wonderfully. http://www.aoteamoana.co.nz/howto/eel.htm
I usually get it like this, though.
http://www.seasmoke.co.nz/index.php/pi_pageid/6
--
Antonia di Benedetto Calvo
Date: Fri, 19 Feb 2010 21:40:02 -0500
From: <jimandandi at cox.net>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] smoked eel
Strangely enough, I found it here:
World Food Store
125 NW 23rd Ave, Ste 16
Gainesville, FL 32609
(352) 379-6167
Mostly Russian and Eastern European imported food, but he also has a lovely "deli" counter with vacuum-sealed smoked fish, sausages, and cheeses. We found this place when I was planning my Russian feast, and now shop there regularly. Sour cherry pelmeni... mmmm!
Madhavi
Date: Thu, 03 Mar 2011 22:08:43 +1300
From: Antonia di B C <dama.antonia at gmail.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] eels again
On 3/03/2011 7:09 PM, Ian Kusz wrote:
<<< http://www.travelchannel.com/TV_Shows/Anthony_Bourdain/Video/A_locals_obsession_with_smoked_eel
okay, so what species of eel are we talking, here, and where can I get some? >>>
If I understand correctly, those are Anguilla rostrata from the Delaware
River, but other eels are good smoked, too. Around here it's Anguilla
dieffenbachii and Anguilla australis, in Japan Anguilla japonica, in
Europe Anguilla anguilla, etc. They are all very good eating. Smoked
eel is a real treat.
--
Antonia di Benedetto Calvo
Date: Thu, 3 Mar 2011 20:09:08 -0600
From: "Terry Decker" <t.d.decker at att.net>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] eels again
If you want to try to chase down eels (or any other seafood for that
matter), you might try some of the sources in this directory:
http://www.trade-seafood.com/directory/seafood/eel-freshwater.htm
Bear
Date: Wed, 08 Aug 2012 17:53:52 -0600
From: Robin Vinehall <rvinehall at silverspiral.us>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] To cat or not to cat
I've served eel at Japanese themed dinners. It is available in Asian markets here in Denver under the name of unagi. It comes pre-cooked in sauce and just needs to be warmed up. It is very rich; you don't want to eat much at a time. I think I remember eating stewed eel at an SCA feast a very long time ago. Liked it, but did not get seconds.
Robin Vinehall
On 8/3/2012 12:20 AM, Dama Antonia wrote:
< I'm always confused by the negative reactions people outside NZ
seem to have to the suggestion of eel (usually considered a treat
here) and game in general. >
<<< I have had eel, and really do not like the flavor or texture [japanese smoked eel in a sushi place] but I adore duck, goose, pheasant, quail, venison - some of my best hunting trips were to Nilo Farms [a game preserve run by Olin Chemicals] for the game birds. We tend to try and do duck and goose every couple months. >>>
Robin Vinehall
Date: Thu, 09 Aug 2012 14:11:49 +1200
From: Dama Antonia <dama.antonia at gmail.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] To cat or not to cat
On 9/08/2012 11:53 a.m., Robin Vinehall wrote:
<<< I've served eel at Japanese themed dinners. It is available in Asian markets here in Denver under the name of unagi. It comes pre-cooked in sauce and just needs to be warmed up. It is very rich; you don't want to eat much at a time. I think I remember eating stewed eel at an SCA feast a very long time ago. Liked it, but did not get seconds. >>>
Definitely true-- it's at least as fatty and meaty as salmon, so very satisfying eating.
--
Antonia di Benedetto Calvo
Date: Wed, 08 Aug 2012 22:25:30 -0400
From: Johnna Holloway <johnnae at mac.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Eel was To cat or not to cat
We were served a pickled eel at a feast in England back in 1984. I thought they had perhaps left it in the pickle too long. We didn't like it, although we generally like all fish dishes.
Johnnae
Date: Mon, 17 Feb 2014 18:45:20 -0800
From: Wanda Pease <wandap at hevanet.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Surviving medieval sauces?
I've been watching The Tudor Monastery Farm on YouTube again. When she catches the eels and starts to get them ready to cut unto gobbets (her words) she slathers them with salt to rid them of the Slime. Having had a father and brothers who went fishing almost every weekend with mother and I as minions (except for the "you caught/killed it, you gut it"). Freshly caught trout definitely were slippery!
I highly recommend this YouTube series. The three stars are professional scholars/re-enactors. This isn't The Victorian House or anything like it. These people know what they are doing and they do the worth themselves in fabulous costume. Remembering these are peasants of the better sort and it is way before Henry VIII's destruction of England's ecclesiastical artistic heritage.
You won't regret seeing this even if Tudor isn't your thing.
Regina
Date: Wed, 19 Feb 2014 15:03:02 -0500
From: Sharon Palmer <ranvaig at columbus.rr.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Surviving medieval sauces?
Unagi is the Japanese word for freshwater eel, especially the Japanese eel, Anguilla japonica. It is not to be confused with saltwater eel, which is known as anago in Japanese.
Ranvaig
<< Unagi >>
< (Forgive, Oh Collective, what I'm pretty sure is an inaccurate use of the
Japanese...I don't remember the name(s) for sushi-like noms made with
cooked fish) >
Date: Thu, 20 Feb 2014 23:34:02 -0500
From: Sharon Palmer <ranvaig at columbus.rr.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Rumpolt's eel and mushroom recipes
Ranvaig commented:
<<< Rumpolt has direction for making cherry sauce and verjuice that can
be stored for a year. There is a recipe for eel in pepper sauce that
can be stored. Also pickled sturgeon, salted mushrooms, salted
cucumbers, and various fruit confects. >>>
So, is it the eel in pepper sauce that can be stored? Or just the
pepper sauce itself that can be stored?
===============
I think it means that the lampreys are stored in pepper sauce. There
are two recipes, one with sugar and one with salt and vinegar. Both
with wine and spices. Malvasier is a sweet wine.
Neunaugen (Lamprey Eel)
6. Take the lamprey/ and scald it/ and when it is scalded/ the take
a good Malvasier/ and catch the blood in it from the lamprey/ open it
on the belly/ and take the roe out/ throw it away/ grate pepper cake
into the lamprey/ put tarragon in it/ and let a strong boil open with
it/
pull it out and clean it/ strain the pepper (sauce)/ mix with
cinnamon/ cloves and pepper/ let boil again/ and if it is too little
sweet/ then make it even sweeter/ then you can keep it a year and a
day/ you might eat it cold/ or warmed again/ then it is good and well
tasting.
7. Take lampreys/ that are scalded/ wash it clean/ and set it to (the
fire) in a water and wine/ with pepper and salt/ let simmer
completely to the place (until completely done)/ move it out onto a
board/ and let them become cold/ put them in a cask (small barrel)/
and lay between bay leaves/ pour cold wine vinegar over it/ and close
the cask/ then you let it lay a half year or longer/ and eat from it
when you want.
Ranvaig
From the fb "SCA Cooks" group:
Johnna Holloway
11/5/18
Daniel Myers "For now, lamprey lovers hoping to satiate their appetite may want to check out the Medieval Cookbook’s trove of fishy dishes. Whether you’re looking for pickled lamprey, lamprey sauce or a lamprey bake, these recipes are sure to transport you back in time to a medieval feast. Just make sure the fish is prepared properly—or else you could end up like King Henry I.
https://www.smithsonianmag.com/smart-news/toothy-medieval-sea-monster-remains-found-london-180970692/?fbclid=IwAR0aNoXG1uG-v39OEcrhUcLddPexdgqM1ZYPfUP1gUwLZmnYUKYgkHq8y7E#xyReA0FZ7PWZvuCQ.99
Johnna Holloway
4/11/19
We had pickled eels served at a feast in England decades ago. Medievalcookery.com has dozens of recipes including Le Menagier's suggestion that
"Large eels are cooked in water with parsley and eaten with white garlic; in pastry with cheese and finely powdered spices. Inverted, in hot sauce like lampreys."
Andi Houston
This one looks interesting, too.
http://greneboke.com/recipes/bakedeels.html
Amy Sutherland
4/11/19
Just flipped thru my copy of Le Menagier because you reminded me if a pie I want to try.
"ESCAROLE (endive/chicory) wash them in two or three changes of hot water, then flour them and fry in oil. Item, after this, some put them in pastry with lots if onions and chunks of herring or eel and powdered spices. Note. Pies should be roomy and the meat should have plenty of room inside."
Andi Houston
Hmmm escarole and eels....
From the fb "SCA Cooks" group:
Johnna Holloway
11/5/18
Daniel Myers "For now, lamprey lovers hoping to satiate their appetite may want to check out the Medieval Cookbook’s trove of fishy dishes. Whether you’re looking for pickled lamprey, lamprey sauce or a lamprey bake, these recipes are sure to transport you back in time to a medieval feast. Just make sure the fish is prepared properly—or else you could end up like King Henry I.
https://www.smithsonianmag.com/smart-news/toothy-medieval-sea-monster-remains-found-london-180970692/?fbclid=IwAR0aNoXG1uG-v39OEcrhUcLddPexdgqM1ZYPfUP1gUwLZmnYUKYgkHq8y7E#xyReA0FZ7PWZvuCQ.99
Johnna Holloway
4/11/19
We had pickled eels served at a feast in England decades ago. Medievalcookery.com has dozens of recipes including Le Menagier's suggestion that
"Large eels are cooked in water with parsley and eaten with white garlic; in pastry with cheese and finely powdered spices. Inverted, in hot sauce like lampreys."
Andi Houston
This one looks interesting, too.
http://greneboke.com/recipes/bakedeels.html
Amy Sutherland
4/11/19
Just flipped thru my copy of Le Menagier because you reminded me if a pie I want to try.
"ESCAROLE (endive/chicory) wash them in two or three changes of hot water, then flour them and fry in oil. Item, after this, some put them in pastry with lots if onions and chunks of herring or eel and powdered spices. Note. Pies should be roomy and the meat should have plenty of room inside."
Andi Houston
Hmmm escarole and eels....
<the end>
