Anguilla in Carpione

Pickling in carpione is a traditional method for preparing freshwater eel. Pickled eel is customarily eaten on Christmas Eve, especially in southern Italy. Any firm-fleshed fish may be substituted for the eel; red mullet, with its orangey-red skin, makes a particularly beautiful presentation.

(See “Marinated, Pickled, and Oil-Cured Foods for Antipasti” for further discussion of in carpione. See also “