Connoisseurs now declare Smoked Silver Eel Fillet to be a delicacy. Freshwater eels, once a popular food in England, are now considered a delicacy. We choose matured silver eels from reliable, renewable suppliers, then heated them over oak, imparting a subtle but strong flavour to our smoked eel. They’re delicious, firm, meaty, and irresistible.
In the United Kingdom, the eels are caught in freshwater. After that, they’re filleted and smoked over oakwood, giving them an unrivalled taste.
Serve them with potatoes or in a salad. For a richer breakfast to cherish, top it with poached eggs on toast with hollandaise sauce.
Eel is normally hot smoked because it gives the taste and appearance of smoked eels a more sensitive flavour than cold-smoked eels.
The texture of smoked eel is firm. It has a crayfish flavour with a touch of smokiness to it. The flesh is oily and has a texture comparable to cooked crayfish flesh.
Eel’s high natural oil content makes it an ideal fish for smoking.
It’s easy to slice and works well in salads, pâtés, and a variety of other dishes.
We source eel from a member of the Sustainable Eel Group, which is dedicated to improving the sustainability of all aspects of eel fisheries and aquaculture.
This includes reducing bycatch and mortality, as well as working with fishers to improve fishing practices.