Filleting of Eel

Portion eel fillets

Deutsch English

Share this

In this article I will show you step by step how to cut and fillet smoked eel. The smoked eel belongs to these “almost forgotten” specialties and is not to be found in the supermarket. This is mostly an indication for consumers with a distinct taste, so feel flattered!

I like to use smoked eel as a garnish in a soup, here the eel can develop its full flavour and delight the palate. I also like to cook eel soup, but be careful when guests come, not everyone appreciates eel as a delicacy.

Grünkohl Suppe mit Räucheraal und Räucherschaum

The kale soup with smoked eel, smoked foam and kale chips I show you in another article! © Thomas Sixt Food Photographer

1. Special Features and Information – what to consider when filleting Eel

If the eel comes fresh from the smoking oven, it is easier to fillet. You can then cut the eel fillets with a cross section from the side of the severed head, the knife lying horizontally on the middle bone, pulling it backwards.

If you buy the eel vacuum-sealed, it is sealed relatively tightly in a plastic bag. The meat is then firmer and filleting is not quite as easy. Another factor is the size of the eel: a small eel is harder to fillet than a larger eel.

So here I show you two ways to fillet an eel…

Hamburg eel soup

Typical Hamburg Eel Soup recipe I show in another post.

2. Eel filleting the first Method

Let’s start with the filleting of a small, previously vacuumed eel…

Geräucherter Aal

Unpack the eel and place it on a large board.

Räucheraal Kopf abschneiden

Cut the head off the smoked eel, carefully fold the skin away.

Räucheraal Haut abziehen

Carefully peel the skin off the eel.

Aal putzen

Carefully scrape off the black remains of the skin with a knife.

Aal ohne Haut

This is what the “cleaned eel” looks like without skin.

Aalfilet einschneiden

Place the knife in the middle of the fillet and divide the fillet.

Die Aalfilets ablösen

Carefully remove the eel fillets from the head side to the end of the tail with your fingers.

Aalfilets ausgelöst

The released eel fillets on the board.

Aalfilets Nahaufnahme

Check the eel fillets again for bones!

Aalfilets portionieren

Then cut the eel fillets into suitable portions.

Räucheraal reste

I use the remains of the smoked eel to prepare smoked eel stock.

3. Classical filleting Method with Cooking Video

I have found a well made video for this…

4. Recipes Ideas for Eel

Eel soup

Kale soup with eel

Potato soup

Share this

Leave a Reply

Your email address will not be published. Required fields are marked *