Gourmet smoked eel

Smoked eel is one of the finest and most surprising smoked delicacies in the culinary world. Its juicy flesh, with marbled fat and a silky texture, is combined with a deep yet elegant smokiness that enhances its natural flavor without masking it.

It's ideal for toast, salads, sushi, smoked meat platters, or gourmet appetizers , adding an exotic and sophisticated touch to every bite. Its versatility allows you to enjoy it both cold and in warm dishes, accompanied by avocado, egg, or artisanal bread.

In this collection we bring together our smoked eel products, designed for those looking to move beyond classic salmon and cod and try a smoked product with more personality and character .

The eel is prepared using a salting, curing, and gentle smoking process, which enhances its natural fat content and gives it a very tender texture. Depending on the format, you can find it in:

  • Smoked eel loins , perfect for slicing thinly.
  • Fillets or portions , ready to place on bread, rice or salads.
  • Tacos or strips to integrate into cold dishes, sushi, bowls or pasta .

It is an ideal product for appetizers, starters and special dinners : it combines very well with sweet flavors (mango, apple), acidic flavors (pickles, citrus fruits), as well as with soy sauces, ponzu or light vinaigrettes.

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Lomos de Anguila Ahumada 700 g - Fish Gourmet 180g – Bacalalo
Lomos de Anguila Ahumada 700 g - Fish Gourmet 180g – Bacalalo
From 19,95 € 28,50 € / kg
Smoked Eel Loins - Fish Gourmet
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What makes smoked eel so special?

Smoked eel is distinguished by its fatty, highly succulent flesh , which absorbs the smoky aromas exceptionally well. The result is a product with an intense flavor, a smooth texture, and a truly gourmet mouthfeel, unlike smoked salmon or cod.

Common formats of smoked eel

Depending on the reference you add to the collection, you can have:

  • Whole fillets to cut as desired and plate.
  • Smoked eel fillets , ready for toasts and portions.
  • Portions or strips , very practical to integrate into recipes (salads, rice dishes, sushi, bowls).

This allows the use of smoked eel in both classic dishes and Japanese-inspired or fusion preparations.

Recipe ideas with smoked eel

With just one package of smoked eel you can prepare:

  • Smoked eel toasts with cream cheese, apple or caramelized onion.
  • Warm potato or rice salads with eel and citrus vinaigrette.
  • Eel sushi, makis or nigiris with teriyaki or soy sauce.
  • Rice bowls with crunchy vegetables, pickles and eel strips.

It is a very versatile product that transforms any simple dish into something special.

How to combine smoked eel

Smoked eel goes very well with:

  • Soft or slightly sweet breads (brioche, milk bread, artisan sliced ​​bread).
  • Fresh ingredients such as cucumber, sprouts, apple, mango .
  • Asian flavors: soy, sesame, ginger, mild wasabi .
  • In terms of drinks, it pairs well with light beers, aromatic white wines or sparkling wines .

Smoked eel, a different kind of smoked flavor on your board

If you already have smoked salmon and cod on your board, adding smoked eel provides:

  • A more intense flavor profile.
  • A very mellow and fatty texture , which contrasts great with pickles.
  • A "wow" factor for guests who have never tried it before.

Frequently Asked Questions

  • Se consume en frío o ligeramente atemperada, ya lista para comer. Solo tienes que sacarla de la nevera unos minutos antes y emplatarla.

  • Tiene un sabor intenso y ligeramente dulce, con punto graso marcado y aromas de ahumado. Es más potente que muchos salmones ahumados, pero muy equilibrada si se combina con ingredientes frescos o ácidos.

  • Sí, es uno de sus usos estrella: puedes hacer nigiris, makis, bowls de arroz o platos tipo donburi con anguila ahumada, arroz y verduras.

  • Guárdala en la nevera, bien envuelta o en un recipiente hermético, y consúmela en 24–48 horas para que mantenga su textura y sabor.

  • Es un pescado naturalmente graso, por eso resulta tan melosa. Se recomienda combinarla con verduras, ensaladas y panes ligeros para equilibrar el conjunto.

  • Va genial con pan blanco suave, pan de molde tipo brioche, panecillos de hamburguesa pequeños o pan de leche. También funciona muy bien sobre tostas finas y crujientes.

  • Puedes usarla en platos templados (sobre arroz caliente, patata, pasta), pero lo ideal es añadirla al final, para no perder el aroma de ahumado y que no se reseque.