EEls, can ya eat em.

[joeksr]

I find myself puting a trap over for killies ( OK minows if Your not from NY).
Not the point.
Im catchin eels. This is not a standard minnow trap, probably an eel trap. Baiting with crab. But, I have pulled a couple dozen bullhead minnows from it. The mesh size lets the little ones go.
Now, I'm gettin eels.
Found a site that said put em in something they can't get out of, pour salt one em, wait a while,They be dead.
It works. Very little slime to deal with. Quick rinse and it looks like meat.

Any suggestions on how to finish the job ?
Lookin to eat these buggers.
I love goin to a sushi bar and getin terriyaki eel.
Its like candy.

[Jer]

I know chinese people eat eels.

I would eat grass with salt and vinegar before eating eels (or escargots).

Enjoy the eels

[joeksr]

Originally Posted by Jer

I know chinese people eat eels.

I would eat grass with salt and vinegar before eating eels (or escargots).

Enjoy the eels

You must be talking about the seaweed salad found in sushi bars ? Good stuff.
Love escargo.

[clt_capt]

Here is a recipe from the Food Network... I HAVEN"T Tried it..

Ingredients

• 1 (1-pound) eel
• 1 cup all-purpose flour, plus more for dredging
• 1 teaspoon seafood seasoning (recommended: Old Bay)
• 1 teaspoon Cajun seasoning
• 3 teaspoons salt
• 1 cup blended oil
• 1 teaspoon chopped garlic
• 1 teaspoon chopped onion
• 1 teaspoon freshly ground black pepper
• 1/2 cup white wine (recommended: Chablis)
• 2 teaspoons butter

Directions

Clean and skin the eel, and then cut it into chunks. In a large bowl, mix together 1 cup flour, seasonings, oil, garlic, onion, and pepper. Add the eel to this mixture and then marinate in the refrigerator for 1 hour.
Dredge the marinated eel in flour. In a saute pan over medium heat, sear the eel until golden brown, about 7 minutes. Add the white wine and cook until reduced by half. Add the butter and cook until it melts and browns slightly. Divide the eel among 4 serving plates and top with the butter sauce.

[Jer]

I'm talking about real grass found in backyards

My cousin did eat "grass" (some plant that grows everywhere, not grass) when he was in the army. It seems the food sucked.

Eels and escargot are not appealing to me ... at all.

I don't like sushi, but I have tried sushi and sashimi. For eels and escargot I prefer to just say I don't like before even trying.

[joeksr]

Originally Posted by clt_capt

Here is a recipe from the Food Network... I HAVEN"T Tried it..

Ingredients

• 1 (1-pound) eel
• 1 cup all-purpose flour, plus more for dredging
• 1 teaspoon seafood seasoning (recommended: Old Bay)
• 1 teaspoon Cajun seasoning
• 3 teaspoons salt
• 1 cup blended oil
• 1 teaspoon chopped garlic
• 1 teaspoon chopped onion
• 1 teaspoon freshly ground black pepper
• 1/2 cup white wine (recommended: Chablis)
• 2 teaspoons butter

Directions

Clean and skin the eel, and then cut it into chunks. In a large bowl, mix together 1 cup flour, seasonings, oil, garlic, onion, and pepper. Add the eel to this mixture and then marinate in the refrigerator for 1 hour.
Dredge the marinated eel in flour. In a saute pan over medium heat, sear the eel until golden brown, about 7 minutes. Add the white wine and cook until reduced by half. Add the butter and cook until it melts and browns slightly. Divide the eel among 4 serving plates and top with the butter sauce.

Thank you. I will try this if I get any more.
Course now that I have a use for em, thats probably the end of it.

Originally Posted by Jer

I'm talking about real grass found in backyards

My cousin did eat "grass" (some plant that grows everywhere, not grass) when he was in the army. It seems the food sucked.

Eels and escargot are not appealing to me ... at all.

I don't like sushi, but I have tried sushi and sashimi. For eels and escargot I prefer to just say I don't like before even trying.

I've only heard of eating grass in brownies but hey,
works for me.

Oh, Jer,
Ya have no idea how many great things you will miss if you never try em. I'd stay away from sea urchin tho, tried it,
Not real great. Just a heads up.

[Andaman Andy]

Hear they smoke well, clean em, brine em, smoke em.

[Thin Blue Line]

When I was a kid I remember my grandfather frying them in a pan.

I looked up a recipe and all it said was salt pepper and flour into a pan with hot oil.

Simple recipe but it might be alright?

Good luck-

[BarryTurano]

I have eaten them in the past. Now not so much. The one thing I do remember is after you skin and clean them, run your thumb along the back bone to remove any blood that is against the spine. If you don't they have a tendency to wiggle in the frying pan. My grandmother used to egg, flour and fry them. The meat was very white & sweet like winter flounder.

[Glenn W]

skin & fillet the nasty bastards as best you can, soak them over night in sugar water in the frige, and smoke as cool as possible to a medium golden brown--- will be just like the smoked eel you get in a sushi house.