Marinated Eel

‘A typical Roman and Neapolitan Christmas dish is “capitone”, a type of eel that is first roasted, usually on a barbecue, and then marinated. Capitone are large, caught when they have spent a year or so in river estuaries before embarking on the long journey to the Sargasso Sea to spawn. The fresh eels that are normally found in the market are generally quite small, and are rather tastier.’