FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
EEL, ANGUILLA ANGUILLA, EEL A L'ANGLAISE [ANGUILLES A LA'ANGLAISE]
Excerpts from Bender, Arnold E. 1990. Dictionary of Nutrition and Food Technology. Butterworths, Boston.
Long thin fish, Anguilla anguilla, inhabits rivers but breeds in the sea. Eaten cooked, smoked and jellied. Analysis per 100g edible part: 17g protein, 12g fat, 180 kcal (700kJ), 100 mg calcium, 1 mg iron, 800 ug retinol, 0.2 mg riboflavin, 3 mg niacin. Conger eel< Conger myriaster.
Excerpts from Passmore, Jacki. 1991. The Encyclopedia of Asian Food and Cooking. Hearst Books, New York.
Both fresh and salt-water eels are cooked in Asia. They are particularly popular in Japan and the northern-coastal Chinese region of Shanghai. There they are braised and served in a richly flavored brown sauce, liberally sprinkled with white pepper and chopped chives. Freshwater eels are readily available from the inland waterways in China and are included in many recipes.
Excerpted and Adapted from Escoffier, A. and P.H. Gilbert. Edited by Charlotte Turgeon and Nina Froud. 1961. The World Authority. Larousse Gastronomique. The Encyclopedia of Food, Wine & Cookery.
are cut fillets of boned eel into collops or 2-inch pieces. Flatten these collops and marinate them for half an hour in oil, lemon juice or vinegar, salt and pepper. Coat them with a panne a l'anglaise odip in lightly beaten egg and roll in breadcrumbs0 and fry them at the last moment. Serve with a butter sauce to which a little anchovy butter has been added.
Berzok, Lindsa Murray. 2005. American Indian Food. Food in American History. Greenwood Press, Westport, Connecticut.
These highly prized, nutritious fish were indigenous to fresh and salt waters of the Atlantic and Gulf coasts. In early spring, these semi-amphibians migrated up the coast, even crossing land to reach fresh-water habitats. Wampanoag Chief Earl Mills recalled, "We'd get the eel spears out, making sure each spear was firmly attached to its handle….With the eel spoear, we could only catch a certain size because we'd have to fight in the mud for them and thrust the spear back and between those hooks, and we'd bring that up and have our hands full."
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. II
are several kinds the more important being the snig, the grig, the sharp-nosed and the broad-nosed, all of which clsoely resemble each other as far as their bodies are concerned, some being larger and more silvery than others. Eels, all belonging to the Anguilla tribe have a flesh exceedingly coarse and oily, but in spite of that, by submitting it to artistic treatment, some very savoury dishes.
