Grilled Eel

Updated: Jul 21

Grilled Eel: A Culinary Delight Perfect for Barbecue

Grilled eel is a culinary gem that offers a unique and delightful taste experience. Known for its rich, meaty texture, eel is an excellent choice for barbecuing, as it holds up well on the grill and absorbs flavors beautifully. The grilling process enhances its natural flavors and provides a smoky depth that complements the fish perfectly. Below, we will explore how to prepare and grill eel, allowing you to fully enjoy this exquisite fish.

Selecting the Right Eel

When it comes to grilling eel, the first step is selecting the right type. There are several species of eel, but the most commonly used for grilling are the Japanese eel (unagi) and the American eel. Look for fresh, high-quality eel that has a firm texture and a vibrant color. If possible, purchase eel from a reputable fishmonger who can ensure its freshness and quality.

Preparing the Eel

Before grilling, proper preparation of the eel is essential for achieving the best flavor and texture. Start by cleaning the eel thoroughly. If you have purchased a whole eel, it may need to be scaled and gutted. If you're unsure how to do this, many fishmongers will prepare the eel for you upon request. Once cleaned, rinse the eel under cold water and pat it dry with paper towels.

Next, cut the eel into manageable pieces, typically around six to eight inches long, which will make it easier to handle on the grill. You can choose to leave the skin on, as it helps retain moisture during cooking, or you can remove it if you prefer a different texture.

Marinating the Eel

To enhance the flavor of the grilled eel, marinating is highly recommended. A simple marinade can be made using soy sauce, mirin (a sweet rice wine), and a touch of sugar. Combine these ingredients in a bowl and whisk them together until the sugar dissolves. For added depth, consider incorporating garlic, ginger, or sesame oil into the marinade.

Place the eel pieces in a shallow dish or a resealable plastic bag and pour the marinade over them. Allow the eel to marinate for at least 30 minutes, but for best results, let it sit for a few hours or even overnight in the refrigerator. This will allow the flavors to penetrate the fish, resulting in a more flavorful dish.

Grilling the Eel

When ready to grill, preheat your barbecue to a medium heat. If you are using a charcoal grill, ensure the coals are evenly distributed for consistent cooking. If you are using a gas grill, preheat it for about 10-15 minutes.

To prevent the eel from sticking to the grill grates, lightly oil the grill with a paper towel dipped in vegetable oil. Carefully place the marinated eel pieces on the grill. Cook for about 4-5 minutes on each side, depending on the thickness of the pieces. The eel is done when it is opaque and flakes easily with a fork. Keep an eye on it to prevent overcooking, as eel can become dry if left on the grill for too long.

Serving Suggestions

Once the eel is grilled to perfection, it is time to serve it. Grilled eel can be enjoyed on its own, garnished with sesame seeds and chopped green onions for a touch of freshness. It pairs wonderfully with steamed rice or grilled vegetables, which can complement the rich flavor of the fish. For an authentic experience, consider serving it with a side of pickled vegetables or a light salad.

Conclusion

Grilled eel is not only a delicious option for your barbecue but also a dish that showcases the unique flavors and textures of this remarkable fish. With the right preparation, marinating, and grilling techniques, you can create a memorable meal that will impress your family and friends. Whether you are a seasoned chef or a novice in the kitchen, grilling eel is an accessible and rewarding culinary adventure. Enjoy the process, savor the flavors, and indulge in the delightful experience of grilled eel.

Ingredients: simple, total time: 60 min., 3-4 servings

Preparation

Clean the fish and wash it, then cut it into larger pieces.
Season with salt to taste, pour oil and lemon juice over it.
Sprinkle with chopped parsley leaves and let it rest for about 30 minutes.
String the pieces of fish on wooden skewers and roll each in flour.
Bake on a heated grill until they turn brown on all sides.
Serve with baked potatoes or a some salad.
You can make the sauce as you wish.
In my opinion, the best sauce is olive oil mixed with finely chopped garlic and lemon juice.(Marinade for fish)