In short: Smoked eel (Anguilla anguilla) is a Nordic-Mediterranean delicacy little known in Spain. Thin slices at room temperature, paired with brut cava, Riesling, or gin. Quality ranges from 50-90 €/kg. High-margin premium category.
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What exactly is smoked eel
Smoked eel (Dutch gerookte paling, Italian anguilla affumicata) is one of the lesser-known but most sophisticated delicacies in the gourmet catalog of Northern Europe and Northern Italy. It is obtained from the European eel (Anguilla anguilla), an elongated, snake-like fish, which after an artisanal process of dry-salting and cold-smoking is transformed into a product with firm, unctuous meat and a deeply smoky-sweet flavor.
The skin is golden and crispy; the flesh, ivory-white with fatty streaks. It is sliced thinly and served cold or warm. The flavor profile is closer to cured ham than smoked salmon: fatty, dense, with a long finish.
Traditional origin and two schools
Italian School — Comacchio (Emilia-Romagna): The town of Comacchio, in the Po River delta, has been producing smoked eel since the 12th century. Their technique uses oak and juniper wood, long smoking (8-12h), and deeper curing. The result is more intense and darker.
Dutch-Frisian School: In Holland and Friesland (Netherlands), it is smoked with beech and alder, with shorter smoking (4-6h), resulting in a milder and sweeter flavor. This is the version most exported to the European market.
Spain is not a traditional producer, but there are artisans in Albufera de Valencia (Spain) and Asturian areas who produce smoked eel in small quantities. The vast majority of the product in Spanish stores comes from Holland.
Step-by-step smoking process
- Selection: Adult eels (200-800g), preferably females (fattier).
- Slaughter and cleaning: Decapitation, evisceration, washing.
- Dry salting: 12-24h covered with sea salt. Extracts moisture and prepares for smoking.
- Rinsing: Remove excess salt. Dry.
- Cold smoking: 6-12h at 25-30°C with beech/oak/alder smoke. No cooking.
- Resting: 24h in the air for the flavor to integrate.
- Packaging: Vacuum-sealed or whole with skin. Refrigerate at 2-4°C.
How to slice and serve it
Slicing: Remove skin beforehand (just pull one end, it comes off whole). Cut thin slices (3-5mm) diagonally with a sharp knife. DO NOT cut thick: the concentrated fat is overpowering.
Serving: On a neutral flat plate, slices spread out, a drizzle of lemon, and a separate piece of salted butter. Accompany with toasted rustic bread or rye bread. A pinch of white pepper.
Temperature: Take out of the refrigerator 15 minutes before serving so that the fat softens and the aromas are released.
Pairing: 5 combinations that work
1. Very cold Brut Nature Cava. The bubbles cleanse the palate between bites.
2. Young Rueda Verdejo white wine. Fresh acidity against the richness.
3. Dry German Riesling. Classic Dutch pairing. Citrus and minerality aromas.
4. Cold gin with light tonic. Modern version. The botanicals of the gin enhance the smokiness.
5. Belgian Trappist beer. For a hearty tapa. Sweet malts balance salinity.
4 simple recipes with smoked eel
Classic toast: Toasted rustic bread + salted butter + 2-3 eel slices + lemon + pepper. 5 minutes.
Carpaccio: Slices spread on a plate + Arbequina EVOO + arugula + pink pepper. Elegant appetizer.
Salad with beetroot: Roasted beetroot + fresh cheese + crumbled eel + walnuts + sweet mustard vinaigrette.
Nordic sandwich: Rye bread + butter + eel + boiled egg + fresh dill. Memorable lunch.
Frequently Asked Questions
What exactly is smoked eel?
Where does quality smoked eel come from?
How is smoked eel served?
Smoked eel vs elvers vs moray eel?
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Is smoked eel healthy?
To conclude
Smoked eel is one of those products that separates the curious gourmand from the average customer. If you've never tried it, it's an experience worth 25-30€ for a good portion. At Bacalalo, you'll find premium smoked eel from Dutch producers with decades of tradition. For special dinners or a distinctive gastronomic gift, few products deliver better.
