Eel has a delicious and sweet taste and is one of the best sources of Omega 3 fatty acids — a traditional Applewood or Cherrywood smoke after a quick bourbon brine is amazing. "Make sure not to overcook it — once the temperature hits 165° in the center of the eel, pull it out of the smoker and let cool. Peel the skin off and flake the meat off of the bone. The flaked meat is great served cold as an appetizer with some toast points and whole grain mustard. For a really yummy treat, if you are able to get the eel skin off intact, you can either dry it out in a 200° oven or crisp it up on a grill to get a crispy smoked eel skin," says Tom Ryan, SVP of Sierra Meat & Seafood, leaders in specialty and sustainable meat.
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