The culinary highlight of our visit up north was eating the home smoked eels prepared by Klaas. We already had a foretaste in Heiloo from the local fishmonger but the home prepared eels were even tastier and fresher. I have captured the whole process for you, faithful followers of our blog.
Freshly caught live eels in the bucket. The have salt poured on them which kills them pretty quickly and then they are soaked in salted water to get the muddy taste out.
The now dead eels on the table together with a fish caught at the same time.
Klaas preparing them for drying and then smoking. The gutted eels are laid in the sun to dry for an hour and then smoked for an hour.
Klaas preparing the smokehouse.
The smoking.
The smoked eels in the kitchen.
Hilda skinning and filleting the eels.
and the best part!!!!!!!!!!!!!
The smoking.
Caught in the local canal?
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