Smoked Eel - Gerookte Paling
Dutch delicacy
smoked on Borniak
Hi everyone,
This a Dutch delicacy, Smoked Eel, known as Gerookte Paling.
In the past, smoked eel was a staple in the country, the Eel was a cheap, nutritious and readily available food source for the people in Europe.
Today it is a true delicacy due to the scarcity of eels and its high price.
The dish is both healthy and flavorful, filled with omega-3 fatty acids, vitamins, and protein.
It is usually served on soft bun or a cracker and consumed as a snack.
In the large lake of Almere, which existed in the early Medieval Netherlands, got its name from the eels which lived in its water
(the Dutch word for eel is aal or ael, so: "ael mere" = "eel lake"). The name is preserved in the new city of Almere in Flevoland,
given in 1984 in memory of this body of water on whose site the town is located.
This is a delicious and relatively simple to prepare if you follow some basic steps.
Got out and try this, it is super delicious!
Have fun
Greetings Gerard
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Ingredients
2 Kg Fresh EEL (farm harvest)
800 g sea salt
4 Liter (1gal) freshwater
Dissolve the salt in the water
Place the Eels in the salt water for Max. 20 minutes
Pour off the brine rinse the Eel
Air dry On Rack for aprox. 1 hour 20 minutes.
Place the Air dry vent No heat
Smoke will adhere best to dry matter
When the Eel don’t feel sticky
they are ready for the smoke
For the cold Smoke
Place the Smoker
I used Hickory chips
Set your smoker temperature at
72°C / 161°F.
Smoking time
aprox. 2 hours & 30 minutes.
They are ready
Wrap the Eels in butcher paper
and put them to rest overnight
before you eat them
this will caramelize the fat.
The next day..
Thank you Rijpelaan B.V
for the friendly walk around
&
Interesting Smoking tips
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SPONSORS (thank you)
BORNIAK
borniak.eu/products/bbq-smokers/
Rijpelaal B.V. (Rijpelaal B.V. / Palingkopen.nl)
Rijpelberg 5, Helmond
www.rijpelaal.nl/
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