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4 hours ago, voyager said:

For eel virgins, here is an excellent tutorial.

When I was in high school, worked in meat, fish, and deli departments of various local supermarkets in a supermarket chain, back when various local supermarkets had those departments well-staffed.  (It was the Hills chain, for those who care).

Around Christmas, we'd start getting eels. Sometimes alive, sometimes not. All I know is that the preparation process, for customers who wanted them prepped, involved hammers, nails, and pliers. And lots of rags.

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Working my way through some Indian recipes from a not very good book - an experiment in seeing what works and what doesn't. The night before last I turned my kitchen into a post-hurricane site with a

Ta. I must give this a try.

Thank you thank you. But doesn't everyone look better wearing a bath mat?

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Kiikuya Chrysanthemum House, in Narita. I had an excellent unagi don, but first I had to walk past this guy killing eels in the doorway. At least you know they're fresh!

237790124_kiikuyachrysanthemumhouse.png.fbb50ebe33b349bd49774d740abb3f70.png

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37 minutes ago, joethefoodie said:

Yeah, it's post our grade-school era, but...Bohack!

I was in high school when my family moved from the LES to Laurelton (1957). There was a Bohack (where we shopped) and an A&P.

Ah, Waldbaum’s! Many years ago, there was one in Freehold. Even though it wasn’t the closest supermarket near our house, I loved shopping there. And was totally bummed when it closed.

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43 minutes ago, small h said:

Kiikuya Chrysanthemum House, in Narita. I had an excellent unagi don, but first I had to walk past this guy killing eels in the doorway. At least you know they're fresh!

237790124_kiikuyachrysanthemumhouse.png.fbb50ebe33b349bd49774d740abb3f70.png

Similar to the pliers technique, and there's the nail!

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Yep! He had a bucket of live eels by his side, and would dispatch and prep each one in less than a minute. Was the pliers for removing the spine? He used a knife.

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45 minutes ago, small h said:

Yep! He had a bucket of live eels by his side, and would dispatch and prep each one in less than a minute. Was the pliers for removing the spine? He used a knife.

If my memory serves me correctly, the pliers were used to pull the skin off.

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Digby Anderson, the 1980s Spectator food writer had a great column on prepping eels for Christmas dinner. Bring them home live, let them swim in the bath until you’re ready, then comes the nail.

I have no particular desire to murder eels but I am ashamed I’ve never cooked fresh eel. I’ve eaten plenty of it.

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1 hour ago, Wilfrid said:

Digby Anderson, the 1980s Spectator food writer had a great column on prepping eels for Christmas dinner. Bring them home live, let them swim in the bath until you’re ready, then comes the nail.

I have no particular desire to murder eels but I am ashamed I’ve never cooked fresh eel. I’ve eaten plenty of it.

Eels in the bathtub was a major deterrent to our acquiring an otter as a pet in the early '60s.    "Ring of Bright Water" apparently had a lot of unforeseen consequence as others had fewer qualms.   

We settled on an Old English Sheepdog, probably no less intractable but didn't require live food.

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It was at the time.    Robinson's on Maiden Lane was a purveyor of exotic pets.    $300 at the time, and came with several pages of disclaimers.    We fortunately came to our senses. 

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