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Whole Smoked Eel

All of the eel for our smoked program come from domestic wild fisheries along the east coast and throughout the Chesapeake basin and all are trap caught. While there are...

All of the eel for our smoked program come from domestic wild fisheries along the east coast and throughout the Chesapeake basin and all are trap caught. While there are seasonal peaks and lulls, we are able to source domestic eel year-round, always domestic.

The eel are delivered by our harvesters directly to the smoker, where they are then bled, gutted, and de-slimed with salt. From there they are washed, then briefly brined in our proprietary salt/sugar/water recipe. After the brine, the eels are washed once again, and then hung from their heads (in the traditional European fashion) in refrigerated storage in order to develop their pellicles. After this final resting they are hot-smoked using a proprietary blend of 5 fruitwoods and hardwoods. The smokehouse is located in Rhode Island - a proudly independent smokehouse with deep and direct ties to the local fishing community.

Because of the superior quality of the finished product, all of our eel are smoked and sold whole (head-on, gutted). As mentioned, this is the traditional form of smoked eel throughout Europe, and our research into the matter demonstrated why. A long, slow hot smoke is crucial to the process, keeping the animal whole protects the meat from the harshest effects of the brining and smoking. There is simply no comparison.

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Ingredients

Wild American eel (whole, head-on), salt, sugar — prepared using a traditional brining and smoking process. The eel are bled, gutted, de-slimed, briefly brined, and then hot-smoked with a proprietary blend of fruitwoods and hardwoods.

Flavor

Our smoked eel delivers a rich, luxurious profile — deeply smoky with a subtly sweet, briny undertone and an oily, buttery mouthfeel. The texture is firm yet tender, offering an intense umami experience that pairs beautifully with bright, acidic, or creamy accompaniments.

Sourcing

All eel for our smoked program comes from domestic wild fisheries along the U.S. East Coast and throughout the Chesapeake basin. Each fish is trap-caught and delivered directly to a Rhode Island smokehouse where it is prepared and hot-smoked by artisans using traditional European methods. This ensures authentic quality and traceability from fishery to fork.

Uses

Smoked eel is exceptionally versatile in the kitchen. Try it any of the following ways:

On toast or canapés with crème fraîche, horseradish, capers, or lemon zest
Salads & grain bowls — thin slices bring richness to bitter greens, beets, or mustard vinaigrette
Pasta & risotto — fold into warm grains with herbs for smoky depth
Brunch & eggs — nestle alongside scrambled or poached eggs
Seafood platters — pair with other smoked fish and pickles for a rich spread

Its bold flavor makes it ideal both as a centerpiece and as a complementary ingredient in creative dishes.

Shipping Information

Perishable

This item ships via an overnight service (such as UPS or FedEx Priority Overnight) to maintain quality and freshness. Please note that “overnight” describes the shipping method used and does not guarantee next-day delivery. Exceptionally large orders may require additional arrangements and charges

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