How to cook moray eels: personal experience

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How to cook moray eels: personal experience

It so happened that I like to try the unknown, learn new tastes and feelings. Murena saw several times in the Red Sea. It was so foully wriggled like a snake, which made me afraid and panic. About the fact that it can be eaten, even thought did not arise.

But in Montenegro, I met a citizen of Kosovo who works here and ask him where it is better to buy fish. The next morning he called and made an appointment. On the phone without language, it was difficult to understand it, I had to go. To my surprise, he came with a fish he bought specially for me, and expressed his readiness to go to my house to cook it. The dust of the friend had to be held, but the fish refused to feel embarrassed.

I took it, opened the package, and there it was moray eels. Ugly, long, snake snake. Tried to refuse politely, and he - white meat, a perfect fish. Okay, there will be an experiment. Having paid 10 euros, although there was less than a kilogram, I listened to the instruction how to clean it and promised to cope. "Good" seller only warned that the blood of the fish is poisonous, you can not get it in your eyes.

The moron's house was handed to her husband, as a more brave man. He studied thematic videos on youtube, put on gloves, sunglasses, blood poisonous. And he began to rip off the skin. The sight is not for the faint-hearted.



Without a skin, the moray eel was not so terrible, just a faceless piece of white meat. Experienced people in themed groups on Facebook prompted that the fish is very fat and bony, so they marinated it in wine and lemon juice.

While we were cleaning and pickling fish, interest in it was gone, so it took more than a day to marinate. Roasted on a small balcony.

Further - full disappointment. The fish was too saturated with marinade, there was a steady taste of wine and lemon. To taste - nothing special, except bones. There are so many of them that can not be transferred, they can not be separated centrally with the spine. Bones are small, thick, the fish are chaotically riddled with them so that all the meat needs to be hand-picked, also in good light.







Gourmets say that the moray must be stewed until its bones are softened by the temperature so that they can eat. I believe, but I do not want to suffer for the second time.

Murena expectations did not justify, although they were not particularly. But it was curious to try!

Maria Abramkina

#MariyaAbramkina

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