Smoked eel. We were invited to a reception at the Casa Batlló in Barcelona. The secret of going to a reception in a Gaudi building is not to drink too much as the building is wonky, which can lead to confusion. Some of the canapés contained delicious smoked eel.
Eel skinned and cut into chunks, larded with anchovy fillets, baked with lemon juice, oil and white wine.
A name in Bermeo for the greater forkbeard, a greyish or brownish fish of the cod family with reddish fins, from Spanish waters. It is usually fried, but this must be done quickly as it does not keep well.
Conger eel, sea eel. The crustaceans and fish which form its diet contribute to its own good flavour. It is usually sold in steaks. It has few bones and good firm flesh with excellent flavour. The neck end has a better ratio of flesh to bone so is better for cooking as steaks, whereas the tail end, which is bonier, makes a useful addition to soups and stocks.
