Pack details
- 1kg catering-size pack of hot-smoked eel fillets
- Boneless, skin off, fully cooked through
- Rich, oily, deeply savoury — one of the great smoked fish
How to serve
- Defrost in the fridge for 24 hours, slice across the fillet into 1cm pieces
- Classic Dutch: on dark rye with creamed horseradish, pickled onion and dill
- Restaurant-style: warm gently and serve with beetroot, watercress and apple matchsticks
- Flake into scrambled eggs, kedgeree, salads or pasta with crème fraîche and lemon
Sourcing and delivery
- Traditionally smoked — supplied to UK kitchens by established smokehouses
- Stored at –18°C, dispatched in insulated boxes with ice packs
- Next-working-day delivery across mainland UK
