Thread: Smoking eel

Open them up full length by cutting along either side of the spine, rub salt in to the flesh, hang to dry for 12 hours, and smoke using dead pohutukawa leaves (best smoking medium)...failing that, use smouldering dead pohutukawa wood. This is the old Maori method (apart from the use of salt)- I use salt when smoking fresh water fish only, NEVER on sea fish)- delicious!