What are they eel?

Jelied Eels are known seafood made of freshwater silver eels. It was part of British cuisine, especially the English cuisine of London East End, since the 18th century. The eels found in abundant quantities in the Thames River were cheap and nutritious and the eels were very popular in the poor and working -class population of the eastern end. Many street retailers and cakes shops were sold by a brisk business selling eel and other eels. The eels were held in the water filled with barrels on the fish market to be sold to fresh customers. The attraction of eels suffered from the failure of the advent of the Industrial Revolution, when industrial waste from factories polished the river and made it difficult to survive in water. Undoubtedly cake men would often buy dead fish cheaply from fishermen and use such fish to produce Jelied eels and eels, masking a bad taste with a lot of spices, and this has led to many cases of food stretching. Nowadays Environmental Regulations have again made the River Safety as for EelE, so for consumers.

To burn eel, they are first gutted and cleaned, and then they are cooked and cooked until they turn into a pan with water, vinegar, spices and lemon juice. The boiled eel are removed and cut into round pieces, while the stock is tense, mixed with white eggs and warms up again. The pieces of eels are placed back in the stock and then cooled. The eels release collagen when they are cooked and create soft jelly when they cool down. The eels of jelly can be consumed cold and hot and are usually flavored with chili vinegar.

This British kitchen is again popular as nutritious and healthy seafood. There are many unique recipes for the production of eels, and these types of eels are also consumed in other countries. Food is known as Anguilla in Italy, aderic d'Anguille in France and aal in aspic in Germany. Spanish has food called anguland , made of children's eels, while the Japanese steamed and grilled Unagi .