On Apr 6, 1:12*pm, Richy > wrote:
> On Apr 6, 12:51*pm, ccokatt > wrote:
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> > On Apr 5, 8:38*pm, Richy > wrote:
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> > > Hi,
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> > > I recently bought two eels, froze one, and gutted and cooked the
> > > other. The one that I froze had not been gutted, and where I bought
> > > them from I had asked for frozen eel but they said this was fresh and
> > > could be frozen, but did not mention having to gut them first.
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> > > I've read that if an eel is not gutted and then frozen, the white
> > > flesh will be discoloured by blood. Will this affect the taste all
> > > that much? Is it still fit for consumption?
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> > > Thanks,
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> > > Richy
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> > I know from fishing nobody who is somewhat experienced would ever eat
> > a fish that was not gutted. Just wondering what eel is like and how
> > much it costs per eel unit.
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> I think the cost was $14.99/kilo, I got about 1.2kg which amounted to
> two. I'll toss the other eel, but the first one that I had was
> delicious, although I hadn't properly prepared it and there were some
> crunchy bits (fins perhaps). I fried it in butter and garlic. I'm not
> really sure how I'd describe the taste, but the texture was a little
> bit like crocodile or slightly overcooked squid.
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The cost was in Australian dollars not US, by the way.