Smoked Eel with Lemon and Olive Oil

Ingredients

Fresh eel

2 pounds, cleaned and cut into 2-3 inch pieces

Wood chips

2 cups, for smoking (hickory or applewood recommended)

Lemon

1, zested and cut into wedges

Extra virgin olive oil

3 tablespoons, plus more for drizzling

Black pepper

1 teaspoon, freshly ground

Salt

1 teaspoon

Instructions

1. Begin by thoroughly cleaning the eel. Remove the skin (this can be done by scoring the skin and peeling it off) and cut the eel into 2-3 inch pieces.
2. Season the eel pieces generously with salt and freshly ground black pepper, ensuring they are well coated on all sides.
3. Preheat your smoker to a steady temperature of 225°F (107°C). This low temperature is ideal for gently infusing the eel with smoky flavor.
4. Soak the wood chips in water for at least 30 minutes before placing them in the smoker. This helps prevent them from burning too quickly and produces a more consistent smoke.
5. Once the smoker is preheated, add the soaked wood chips to the smoking chamber. Choose hickory or applewood for a subtle sweetness that complements the eel's natural flavors.
6. Arrange the seasoned eel pieces directly on the smoker racks, ensuring they are spaced apart for even smoking. Avoid overcrowding to allow proper airflow.
7. Smoke the eel for approximately 2 hours, or until the flesh is firm and has absorbed a deep, smoky flavor. You can check the doneness by gently pressing the flesh; it should be slightly firm to the touch.
8. After smoking, remove the eel from the smoker and drizzle it with extra virgin olive oil to enhance its richness. Serve warm with fresh lemon wedges on the side for an added burst of flavor.