This video is unavailable.

You want to just penetrate the skin and not the flesh.

Watch Queue Queue

Then take pliers and pull the skin down all the way past the tip of the tail. To gut, put a small-bladed, non-flexible knife in the ventral opening and cut towards the head.

Market by Narita Temple, Japan.

5. cut the membrane along one side of the backbone.
6. move the guts further over and cut the membrane on the other side of the backbone. Place the chunks in a colander and rinse them off with cold water.


Next, roll each chunk in a mixture of white and corn flour, and fry them on low heat for 10 minutes. Cover them while they cook to prevent hot oil from splattering, and place the fried eels on paper towels to cool.

Use your filet knife to cut around the body just below the cordage.

4. push all the guts to one side of the eel. Most people would not know where to start with cleaning and cooking an eel. To fry eel filets, leave the skin on the filets and cut them into 6 cm chunks. Your best bet is to wrap cordage around its head and tie it just below the gills. You can gut it just like … To cook eel in the oven, pat it dry with … Suspend it from something sturdy.