Smoked eel

What it rests on

The dish as the book builds it, from the plate down to the ground.

1. The plate

   Smoked eel

2. Ingredients

   • Eel from the Havel, going down to the Sargasso Chapter 10 59 152
   • Salt Chapter 11 125

3. Crafts

   • The willow eel trap, set at dusk Chapter 10 59 144
   • Brine and hot smoke, 60 °C at the bone Chapter 10 71 60
   • Killing under the law Chapter 10 60

4. Tools

   • The smokehouse Chapter 12 72
   • The knife Chapter 3 6
   • Willow from the coppice Chapter 17 144

5. Ground

   • The Havel at Tegel Chapter 10 59
   • 1.5 ha of coppice Chapter 1 123

Its documents

• 152 Freshwater Fish Cookery Research Plan Freshwater Fish Cookery: Eel, Pike, Zander, Carp
• 71 Fish Brining and Smoking Protocols Advanced Protocols in Teleost Processing: Mass Transfer Kinetics, Thermodynamic Smoking Modalities, and Defect Mitigation

The chapters that use them

• Chapter 10 The Water
• Chapter 11 Salt

In the log

The claims that cite its documents, the safety rows first.

• E7 confirmed Safety Clostridium botulinum type E (and non-proteolytic B, F) in the mud and fish gut of fresh waters; grows and makes toxin at 3.3 °C without air; hot-smoked fish …
• S4 amended Safety Strong brine 18 to 20 % for pork and fish; pork about 2 days per kg of thickness; fish 2 to 4 h fillets, 12 to 24 h whole
• E53 partly confirmed Smoke: drying, phenols (antiseptic and flavour), heat; keeping by salt, drying and cold
• E54 confirmed Brine conversion: 70–80 °SAL = 18.5–21.1 % = 1.88–2.23 lb/US gal = ~225–270 g per litre of water; matches Ch 11's 220–250 g/l; never above 90 °SAL; brine < …
• E55 confirmed Pellicle: dry 1–12 h (30–38 °C with airflow in 71; household breeze in shade) to tacky shine; wet fish gives soot, bitterness, boiled surface
• E56 confirmed Cold smoke ≤ 30–33 °C, no kill, safety by salt, freezing and cold; hot smoke Torry three steps 30 °C 30–60 min, 50 °C 30–45 min, 80 °C to core; core blank in …