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, a classic of German cuisine that is produced using traditional methods and a great deal of love for the craft. Made from the finest German eel, which is carefully reared in species-appropriate conditions, our smoked eel fillet has an incomparable golden-brown color and a characteristic taste, which is achieved by smoking over beech wood.

Traditional delicacy from Germany

Gently hot smoked

Meat firm, rich in fat and aromatic

From species-appropriate rearing

Variants:

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Product description

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.

The Müritz fishermen stock up to 150,000 species-appropriately reared eels into their waters every year. After 10 to 12 years the fish reach their final size. Some of them are caught using traps and eel lines - if possible without bycatch - and used as food fish. This guarantees sustainable management. Smoked, the eel is perfect for breakfast or any snack with some brown bread and scrambled eggs.

The meat of our smoked eel fillet is firm, rich in fat and incredibly flavourful. Gently hot-smoked, it unfolds a symphony of flavours that is ideal for breakfast or any snack, accompanied by aromatic brown bread and fresh scrambled eggs.

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.

The Müritz fishermen stock up to 150,000 species-appropriately reared eels into their waters every year. After 10 to 12 years the fish reach their final size. Some of them are caught using traps and eel lines - if possible without bycatch - and used as food fish. This guarantees sustainable management. Smoked, the eel is perfect for breakfast or any snack with some brown bread and scrambled eggs.

The meat of our smoked eel fillet is firm, rich in fat and incredibly flavourful. Gently hot-smoked, it unfolds a symphony of flavours that is ideal for breakfast or any snack, accompanied by aromatic brown bread and fresh scrambled eggs.

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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