Smoked Eel - Gerookte Paling ,Dutch delicacy smoked on Borniak
ฝัง
- เผยแพร่เมื่อ 12 ก.ย. 2024
- Smoked Eel - Gerookte Paling
Dutch delicacy
smoked on Borniak
Hi everyone,
This a Dutch delicacy, Smoked Eel, known as Gerookte Paling.
In the past, smoked eel was a staple in the country, the Eel was a cheap, nutritious and readily available food source for the people in Europe.
Today it is a true delicacy due to the scarcity of eels and its high price.
The dish is both healthy and flavorful, filled with omega-3 fatty acids, vitamins, and protein.
It is usually served on soft bun or a cracker and consumed as a snack.
In the large lake of Almere, which existed in the early Medieval Netherlands, got its name from the eels which lived in its water
(the Dutch word for eel is aal or ael, so: "ael mere" = "eel lake"). The name is preserved in the new city of Almere in Flevoland,
given in 1984 in memory of this body of water on whose site the town is located.
This is a delicious and relatively simple to prepare if you follow some basic steps.
Got out and try this, it is super delicious!
Have fun
Greetings Gerard
=================================
Ingredients
2 Kg Fresh EEL (farm harvest)
800 g sea salt
4 Liter (1gal) freshwater
Dissolve the salt in the water
Place the Eels in the salt water for Max. 20 minutes
Pour off the brine rinse the Eel
Air dry On Rack for aprox. 1 hour 20 minutes.
Place the Air dry vent No heat
Smoke will adhere best to dry matter
When the Eel don’t feel sticky
they are ready for the smoke
For the cold Smoke
Place the Smoker
I used Hickory chips
Set your smoker temperature at
72°C / 161°F.
Smoking time
aprox. 2 hours & 30 minutes.
They are ready
Wrap the Eels in butcher paper
and put them to rest overnight
before you eat them
this will caramelize the fat.
The next day..
Thank you Rijpelaan B.V
for the friendly walk around
&
Interesting Smoking tips
======================================================
** BBQ Equipment **
BBQ SMOKER Digital BBDS-150 amzn.to/33DieP2
** OFTEN USED EQUIPMENT **
Meat Hugger Rosa Metzger-Papier amzn.to/3y5XZaQ
MEATER+ Fleischthermometer amzn.to/3uGW5vl
MEATER Block -Fleischthermometer amzn.to/3o96WeO
Maverick - Thermometer amzn.to/3uHNLeI
Handschuhe BBQ Grill amzn.to/2RImJoS
** My KNIVES **
JAPANESE KNIFE amzn.to/2RgRrFD
BREAD KNIFE CM.24 amzn.to/2QhsnOw
FISH FILLING KNIFE CM. 18th amzn.to/3eFNyTw
CARVING KNIFE CM. 25th amzn.to/33BYPOx
PASTA KNIFE CM. 25th amzn.to/3olZHR7
PEELING KNIFE CM. 10 amzn.to/33FnpOq
BUTCHER KNIVES CM. 14th amzn.to/3uKXQaH
KITCHEN SCISSORS CM.21 amzn.to/3eBV5CV
Chef's tongs or grill 30 cm amzn.to/33z1JDM
STRETTISSIMA CM.28 amzn.to/33DmmyE
====================================================
SPONSORS (thank you)
BORNIAK
borniak.eu/pro...
Rijpelaal B.V. (Rijpelaal B.V. / Palingkopen.nl)
Rijpelberg 5, Helmond
www.rijpelaal.nl/
The MUSIC
music for your videos - share.epidemics...
If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video!
** I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Te sterke zoutoplossing, veel beter minder zout en langer liggen, en veel te weinig rook bij het roken, temperatuur iets lager en langer roken.
Hallo Carel, bedankt voor het advies de volgende keer zal ik het proberen.
nee joh haha. meer zout en minder rook. temperatuur hoger en minder lang roken.
de beste rokers staan aan wal, nietwaar?
Hallo!
Here in Norway we wait until the smoking ovn has the right temp. Before the eel is put inside.
Will do it next time, thanks for the tip!
This was not guite right! We start smoking at a lower temp. And build temp slowly. Important that the temp is not to high then the skin will "crack" and the fat will drip out of the fish.. Always dry the eel after brine prosess before smoke. I prefer atleast 2 hours upto a day (skin dry. slightley sweating fat!)
Wish we got to try this when we went to Denmark!
That is what I ate in an Amsterdam kiosk near the port 30 odd years ago. Was told it was a local delicacy ;-)
That's right absolutely delicious!
Looks amazing
Thank you 👋
Verdorie, nu heb ik weer zin in gerookte paling. En lekker met zo`n wit puntje. Water loopt me in de mond.
Those eels are tooth picks compared to we catch in New Zealand!!!
We overfished them in the Netherlands and now we have to do with cultivated or farmed eels, so sadly we only have small ones now. The eels caught in the wild are not meant to be consumed.Too much pollution accumulated over time in the river and lake waters in the Netherlands. Also pollution is transported down the rivers Rhine and Meuse from Germany, Belgium and France.
How long can it last if stored?
Hi, you can keep the smoked eel in the vacuum pack for 10 days in the refrigerator. After opening the package, it is advisable to eat the eel within 2 days.
Daar lig je dan om 2 uur savonds te kijken hoe iemand paling maakt te wachten op je kale ochtend boterham
🤣🤝👋
Can you PLEASE tell me about your fan to dry the fish?
Hello Michael, to dry the fish I used an accessory provided by Borniak Smoker. Is a type of fan that is assembled in the smoker below in the lower part of the Oven. At time 4:16 of the video you can see me remove the fan after I finished to dry the fish. Drying the skin of the Eal is an essential part of the process, or you will have a sticky texture the moment you start the smoke. The Smoke will attach. to it and is not good. Best regards, Gerard.
It's a shame that you don't eat the skin as well ..
You can't eat the skin, the smoking process turns it in to something like stiff paper.