We catch and cook parasitic lamprey. Find out how lamprey tastes! Order the MMM-GRILL here: www.shop.mmm-usa.com/grills
I catch a parasitic lamprey in one of Lake Ontario tributaries which is attached to a live salmon. These lamprey attach to the outside of a fish and essentially consume their blood like a combination of a snake and blood sucker. They have nasty raspy teeth that suck on and hold tight, and don't let go. Although they do seem to release if they come out of the water such as when we land the fish.
The lamprey is very slimy and seems to hold a lot of fish oils as the smell and taste of fish is very strong. Since they don't have any bones at all, just cartilage, they are easy to clean, and prepare for cooking.
I cook the lamprey at the tarp shelter with a flour batter and egg wash with woodobo spices, cook in hot olive oil over an open fire using my MMM Grill.
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Lampreys are an ancient extant lineage of jawless fish. Adult lamprey have toothed, funnel-like sucking mouth. The adult look like eels, are scaleless, and have elongated bodies, they have eyes, nostrils and gills out the sides of their head. Instead of vertebrae, they have a series of cartilaginous structures.
Lampreys are consumed where they are abundant as food for humans. King Henry I of England is
said to have been a big fan of lamprey eating and continued to eat them despite advice from his physician concerned by their richness. They are seen as a delicacy in Finland and in Latvia (where lamprey is routinely sold in supermarkets), larger lampreys are still a highly prized delicacy.
The mucus and serum of several lamprey species, including the Caspian lamprey, river lampreys and sea lamprey are known to be toxic, and require thorough cleaning before cooking and consumption.
In Britain, lampreys are commonly used as bait, normally as dead bait. Northern pike, perch, and chub all can be caught on lampreys.
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