Smoked Eel

Hot smoked over beech and apple wood. A delicious and succulant flavour. Best served at room temperature. (Remove from fidge 20 minutes before serving). Allow 2 ozs per person.

Hot smoked over beech and apple gives a delicious succulent flavour. Eel is best served at room temperature, so leave out of fridge fro 20 minutes before serving. Allow 2ozs per person.

Special offer on 2 packs and more.

Whole eels are surprisingly easy to fillet and they come with clear and simple instructions. Serves approximatley 4 people.

Serves approximately 6 people

A superb, light creamy smoked eel pate. Made from smoked eel, single cream, lemon, horseradish and black pepper folded together with double cream. Serve with melba toast or on crusty brown bread.

Special offer on 3 pots or more.

Tracklements strong horseradish & cream sauce. Perfect with smoked eel.