A 1kg pack of eel heads — the unsung hero of serious eel cookery. The heads contain bones, gelatine and fat that release the depth of flavour you can’t get from fillet alone. The right base for a real eel matelote, a proper eel soup, or a clarified consommé.
Pack details
- Net weight: 1kg
- Form: eel heads
- Storage: keep at −18°C; defrost in the fridge before cooking
How to use
- Eel stock: simmer with onion, leek, celery, herbs and white wine for 90 minutes; strain.
- Matelote: use the stock as the base for the French eel-and-red-wine stew.
- Bisque or soup: blend with vegetables and cream after simmering.
- Aspic / jelly: the natural gelatine sets the jelly for jellied eels.
Sourcing and delivery
Wild eel heads, frozen at source. Dispatched frozen from our UK warehouse in insulated packaging.
