I guess it’s time we gave God thanks for filling the world with delicious food and creating us with the capacity to enjoy it.
Today, among the very few edibles I have successfully prepared, I’d like to talk about eels–freshly caught, and grilled on your own little hibachi on your back porch.
First you have to catch them. The best way to go about catching eels is to let it be widely known that you are fishing for flounder. You’re bound to attract eels. And now I will skip over the fun of getting an eel off your hook, and on to the matter of cleaning it. For this you will need:
Cleaning the eel is the hard part. They are, after all, extremely slippery. So what you do is, you nail the eel’s head to a tree, make a starter cut through the skin, and then use the pliers to peel off the whole skin in one deft movement. You’ll be amazed by how easy it is, if you do it right. And then it’s a simple matter to remove the internal organs. The rest of the recipe follows:
1 eel (more, if the eels are small, or if there are more than the two of you for dinner)
Hibachi with coals.
Pats of butter as needed.
Cut the eel into servings. What we’re going to do is cause the zillion little rib bones to melt away without a trace. Wrap each piece, with a pat of butter, in foil and place on the hibachi.
Grill slowly for about 30 minutes. The foil will protect the eel from burning, but you do want to melt those rib bones.
And that’s pretty much all there is to it! You won’t believe how tasty those eel sections are, especially with a drop or two of lemon or lime juice, and a pinch of parsley. Don’t use a lot of extras, because grilled eel has a delicate flavor and the meat is very tender.
And now my mouth is watering!