On Apr 5, 7:38*pm, Richy > wrote:
> Hi,
>
> 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.
>
> 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?

Fish should be gutted right after the rigor passes off for best meat
quality. The guts will rot and taint the meat otherwise.