Eel is one of the stars of Japanese cuisine, and is used in many recipes. Freshwater eel, particularly the Japanese kind, is called unagi. It's been appreciated by the Japanese since ancient times for its bold, rich taste and soft texture. So much so there are many restaurants in Japan that specialise exclusively in cooking and preparing unagi.
There are lots of recipes based on eel, which is a very versatile fish, but the one we have here for you is a true delight for the palate: smoked eel. It’s a classic in specialised shops as preparing it involves a great deal of work, but at the Cava Regulatory Board we'll explain how you can make it at home. And to accompany the dish we recommend a cava gran reserva (aged for more than 30 months). After putting in all that work, this pairing will be a joy for the senses.
A 10-hour sawdust burner
Smoked eel can either be eaten on the same day, or vacuum packed and eaten at a later date. This very special dish can be served with just a drizzle of olive oil, or with some toast and pickles. Whichever you choose, our aromas expert François Chartier recommends accompanying this complex dish with a cava gran reserva (aged for more than 30 months).
Sawdust: for smoking eel it's a good idea to use sawdust from some kind of fruit tree, as this too will affect the taste.