This was not guite right! We start smoking at a lower temp. And build temp slowly. Important that the temp is not to high then the skin will "crack" and the fat will drip out of the fish.. Always dry the eel after brine prosess before smoke. I prefer atleast 2 hours upto a day (skin dry. slightley sweating fat!)
Hi, you can keep the smoked eel in the vacuum pack for 10 days in the refrigerator. After opening the package, it is advisable to eat the eel within 2 days.
Hello Michael, to dry the fish I used an accessory provided by Borniak Smoker. Is a type of fan that is assembled in the smoker below in the lower part of the Oven. At time 4:16 of the video you can see me remove the fan after I finished to dry the fish. Drying the skin of the Eal is an essential part of the process, or you will have a sticky texture the moment you start the smoke. The Smoke will attach. to it and is not good. Best regards, Gerard.
We overfished them in the Netherlands and now we have to do with cultivated or farmed eels, so sadly we only have small ones now. The eels caught in the wild are not meant to be consumed.Too much pollution accumulated over time in the river and lake waters in the Netherlands. Also pollution is transported down the rivers Rhine and Meuse from Germany, Belgium and France.
The Dutch like _paling_ more smoked, but your dish looks fine. Fit for a king!
Wish we got to try this when we went to Denmark!
Te sterke zoutoplossing, veel beter minder zout en langer liggen, en veel te weinig rook bij het roken, temperatuur iets lager en langer roken.
Hallo Carel, bedankt voor het advies de volgende keer zal ik het proberen.
nee joh haha. meer zout en minder rook. temperatuur hoger en minder lang roken.
de beste rokers staan aan wal, nietwaar?
@@BenKuipers Don't start the Dutch on smoking. 😀
Looks amazing
Thank you 👋
Hallo!
Here in Norway we wait until the smoking ovn has the right temp. Before the eel is put inside.
Will do it next time, thanks for the tip!
This was not guite right! We start smoking at a lower temp. And build temp slowly. Important that the temp is not to high then the skin will "crack" and the fat will drip out of the fish.. Always dry the eel after brine prosess before smoke. I prefer atleast 2 hours upto a day (skin dry. slightley sweating fat!)
How do you kill the eels? Do you dress it out before the brining?
That is what I ate in an Amsterdam kiosk near the port 30 odd years ago. Was told it was a local delicacy ;-)
That's right absolutely delicious!
How long can it last if stored?
Hi, you can keep the smoked eel in the vacuum pack for 10 days in the refrigerator. After opening the package, it is advisable to eat the eel within 2 days.
Can you PLEASE tell me about your fan to dry the fish?
Hello Michael, to dry the fish I used an accessory provided by Borniak Smoker. Is a type of fan that is assembled in the smoker below in the lower part of the Oven. At time 4:16 of the video you can see me remove the fan after I finished to dry the fish. Drying the skin of the Eal is an essential part of the process, or you will have a sticky texture the moment you start the smoke. The Smoke will attach. to it and is not good. Best regards, Gerard.
Verdorie, nu heb ik weer zin in gerookte paling. En lekker met zo`n wit puntje. Water loopt me in de mond.
Those eels are tooth picks compared to we catch in New Zealand!!!
We overfished them in the Netherlands and now we have to do with cultivated or farmed eels, so sadly we only have small ones now. The eels caught in the wild are not meant to be consumed.Too much pollution accumulated over time in the river and lake waters in the Netherlands. Also pollution is transported down the rivers Rhine and Meuse from Germany, Belgium and France.
Daar lig je dan om 2 uur savonds te kijken hoe iemand paling maakt te wachten op je kale ochtend boterham
🤣🤝👋
It's a shame that you don't eat the skin as well ..
You can't eat the skin, the smoking process turns it in to something like stiff paper.
Smoked fish skin is very tough you can not eat it