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Preparing Eel for Cooking
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When working with eel, gloves should be worn to protect the hands from the secretions from the eel’s skin, which can be irritating. Here, the eel is left on the bone, but the fillets may be removed from the bone just as for a roundfish. Eel skin is left on in many classic Italian recipes, but can also be removed.
The technique illustrated here is used when making Anguilla in Carpione.
Rinse the eel well under cold running water.
Score the skin below the head, all around the circumference of the eel.
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