It is frozen head-on and skin-on gutted freshwater eel.
Frozen eel is made of live and healthy energetic freshwater eel, processed and cleaned with specific skill, and finally frozen in bulk or individually in quick freezer.
The live eel has to stay in clean recirculating water for at least 48 hours to spit out the food and mud etc residue in its stomach to avoid any bad taste before production.
The eel is abdomen-cut, removed internal gut etc, cleaned and soaked repeatedly in cold water which is mixed with ice, and also removed slime outside of skin sometimes. Slime-off is really not a easy job because live eel could survive out of water for several hours breathing through their skin although they breathe with gills underwater. The slime could penetrating continuously from skin for several hours if it cant be processed properly in short time. Quick frozen could help a lot on it and also play a big role to keep its original meat texture.
The high natural oil content of eel makes it the perfect fish to smoke, and especially 1kg above is the perfect one.
The eel fillet is smoked over beechwood, which gives them an incomparable flavour. People can add such smoked eel to a salad or enjoy with potatoes.
Smoked eel is considered a true delicacy in several countries. It is particularly favored throughout Eastern and Western Europe where it is often sold at a premium price.
People catch wild eel and also farm eel in several countries in Europe but it still far less than the market demand. The freshwater eel farmed in China become a very good supplement under such situation.
In China, most of frozen freshwater eel are exported to European countries such as Poland, Latvia, Russia etc, which has such tradition of smoking eel in smokehouse.
In the past, Anguilla Anguilla frozen eel was regarded the best species for smoking due to its high fat content, proper skin and also special taste of its meat. Now Anguilla Rostrata is also a good substitute since eel farmers are feeding fish oil etc to improve its taste.
Smoked eel is rich and exquisite due to its high fat content.
Different people have their own way to enjoy it .
Usually it is suggested to eat sparingly and avoid putting it near any type of heat source (such as warm, freshly cooked food). This is one of the reasons why smoked eel is usually eaten alongside a salad, on bread or with food that’s not piping hot.
Anguilla japonica, Anguilla Rostrata
80-120 degree for 27minutes
Ready to eat after defrosting
Packed in bulk,5kg/box*2/10kgs/ctn
Place of Origin:
By sea(-18℃ cold refrigerator)
Shen zhen/Xia men
8500kg (1*20GP)/22000kg （1*40HQ)