Ingredients: Smoked American Eel (Anguilla rostrata), Olive Oil
See what Matthew Carlson has to say about this smoked eel.
You know how the cans of eel you can get at Asian markets are tough and gnarly and almost candied? That’s not what this is. At all. This is like if lox were thick-cut bacon. An astoundingly good tin of fish. We are positively gobsmacked. Knocked out. Wowed.
6 oz tin.
Gulf of Maine Conservas Smoked Eel in Olive Oil pictured with herbed cream cheese on toast, garnished with pickled shallots and parsley.
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