Pack details
- One whole hot-smoked eel, 350g–500g, gutted and traditionally smoked
- Skin on, head on — classic presentation
- Fully cooked — ready to serve cold
How to serve
- Defrost in the fridge for 24 hours
- Peel the bronzed skin back, lift the two fillets off the central spine
- Serve on dark rye with horseradish, beetroot, pickled cucumber and dill
- Flake into scrambled eggs, salads or pasta with crème fraîche and lemon
Sourcing and delivery
- Smoked by established eel smokehouses
- Stored at –18°C, dispatched in insulated boxes with ice packs
- Next-working-day delivery across mainland UK
