Drei verschieden groß geschnittene Räucheraal Filet auf weißem Teller von oben fotografiert
Drei Räucheraal Filet seitlich fotografiert
Aal auf weißem Hintergrund fotografiert
Drei verschieden groß geschnittene Räucheraal Filet auf weißem Teller von oben fotografiert
Drei Räucheraal Filet seitlich fotografiert
Aal auf weißem Hintergrund fotografiert

Smoked eel fillet

17,99 €*

179,90 € / kg

Immerse yourself in the exquisite aromas of a North German delicacy with our smoked eel fillet, which is produced using traditional methods and a great deal of love for the craft. The smoked eel fillet delights with its firm, fatty and tasty meat and its incomparable golden-brown color. It is produced in the Müritzfischer inland fishery from the finest German eel, a delicate freshwater fish that is carefully reared in species-appropriate conditions.

Traditional delicacy from Germany

Gently hot smoked

Meat firm, rich in fat and aromatic

From species-appropriate rearing

I also exist as part of the Smoked Fish Box II

Variants:

17,99 €*

179,90 € / kg

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Product description

Smoked eel manufacturing


The European eel belongs to the eel family and is a classic of northern German cuisine. Traditionally smoked over beech wood, the eel gets a characteristic taste and a typical golden brown color.


Every year, the Müritz fishermen stock up to 150,000 eels from species-appropriate breeding into their waters, the lakes of Mecklenburg. The fish reach their final size after 10 to 12 years. They are caught using fish traps and eel lines - with as little bycatch as possible - and then used as food fish. This guarantees sustainable management, authentic fish enjoyment and first-class quality.

The meat of our smoked eel is firm, rich in fat and incredibly aromatic. Gently hot-smoked, our smoked eel is perfect for breakfast or any snack, accompanied by aromatic brown bread and fresh scrambled eggs.

 

Perfect for:

Breakfast

Salads

Snack

Smoked eel manufacturing


The European eel belongs to the eel family and is a classic of northern German cuisine. Traditionally smoked over beech wood, the eel gets a characteristic taste and a typical golden brown color.


Every year, the Müritz fishermen stock up to 150,000 eels from species-appropriate breeding into their waters, the lakes of Mecklenburg. The fish reach their final size after 10 to 12 years. They are caught using fish traps and eel lines - with as little bycatch as possible - and then used as food fish. This guarantees sustainable management, authentic fish enjoyment and first-class quality.

The meat of our smoked eel is firm, rich in fat and incredibly aromatic. Gently hot-smoked, our smoked eel is perfect for breakfast or any snack, accompanied by aromatic brown bread and fresh scrambled eggs.

 

Perfect for:

Breakfast

Salads

Snack

Ingredients

Variants: 100 g

Ingredients : eel, salt, smoke

Allergens : Fish

Defrosting instructions :

  • The optimal defrosting - for those who plan ahead: You can gently defrost this product in the refrigerator within 12 hours.
  • The quick version - for those who decide at short notice: If you are in a hurry, it is possible to defrost this product in a water bath within 1 hour. The water should be cold to lukewarm.

You can find out everything about our defrosting instructions here.

Storage & Shelf Life :

Store this product in the freezer at at least -18°C. We guarantee a best before date of 3 months after delivery. You can find the exact best-before date on the product label.

Nutritional table (per 100 g)

Calorific value (kJ/kcal) 1,363/326
Fat (g) 28.6
- of which saturated fatty acids (g)
Carbohydrates (g)
- of which sugar (g)
Protein (g) 17.9
Salt (g)

Origin

Our smoked eel fillet, with the Latin name Anguilla anguilla, comes from a German inland fishery where it was caught using traditional methods such as fish traps and snares. This guarantees not only the highest quality, but also a respectful approach to nature.

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