[Sca-cooks] eel was Sca-cooks Digest, Vol 59, Issue 7

[Cat .]

Ana,
you make me hungry.  My family has a long tradition of new years day breakfast 
being smoked eel served on scrambled egg on toast.  Sadly, for the last two 
years we have not been able to obtain eel, even at the delis that used to import 
them for the holidays.

The only eel I was able to locate in the local asian market was (I think) 
conger, and it does NOT smoke up like the rich oily delicious fish I remember.

Purr
Gwen hungry and whistful now Cat
who should be prepping for the weekend

Message: 8
Date: Fri, 4 Mar 2011 03:43:39 +0100
From: Ana Vald?s <agora158 at gmail.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Cc: Terry Decker <t.d.decker at att.net>
Subject: Re: [Sca-cooks] eels again
Message-ID:
    <AANLkTi=nEvqkTGtMsk7jZ+uLNDPPYeU1CLygiW1j6EiR at mail.gmail.com>
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Sorry to catch late with the eel topic! In Sweden we used to have a lot of
eels at the coast in Sk?ne and in the Atlantic Westcoast, but they are very
scarce now and the government is discussing to have laws banning the fishing
of eels at all. The eels dont find the way any longer to the Sargasso sea
where they mated and the specie is risking to become extint.
I dont know how is the situation at the US, if there are measures to protect
the eels.
In the island I often visit, ?stol, is only a fisherman left and he catches
eels and smoke them the traditional way. Nice to have them with scrambled
eggs.
Ana


On Fri, Mar 4, 2011 at 3:09 AM, Terry Decker <t.d.decker at att.net> wrote:
snip