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BBQ smoked eel with fresh spices
Succulent, smoky eel with fresh spices and lemon

Smoked BBQ eel

Author: Flavelo
Recipes Main Courses Quick Meals
Eel is an extremely fatty fish, making it perfect for smoking. The fat absorbs the smoke aromas and protects the flesh from drying out during the long cooking process. The result is a butter-soft delicacy with intense flavour, lightened by a lemon-honey glaze.
🕒 Prep Time 20 mins
🍳 Cook Time 3 hrs
⌛ Total Time 5 hrs 30 mins
🍽️ Servings 4 servings
🔥 Calories 680 kcal
🌍 Cuisine International / BBQ

Ingredients

Equipment Needed

  • Smoker or lidded grill
  • Meat thermometer
  • Brush

Allergen Information

⚠️ Fish

Instructions

1 ✓

Wash the fish and pat it completely dry. If the skin remains slimy, the smoke won't adhere evenly.

Tip: A dry surface is essential for forming a good 'pellicle' (a sticky protein layer) which the smoke clings to.
2 ✓

Mix the dry spices and rub the fish inside and out.

Tip: Use more salt than you would for a lean fish; the fat 'absorbs' the flavours.
3 ✓

Prepare the glaze: mix the honey, lemon juice, and oil.

Tip: The acidity of the lemon helps 'cut' through the fattiness of the fish on the palate.
4 ✓

Marinate the fish in the fridge for 2 hours.

Tip: During this time, the dehydrating effect of the salt firms up the flesh slightly.
5 ✓

Heat the smoker to 90-100°C. Place the fish inside and smoke for 2-3 hours.

Tip: Low heat is needed so the fat renders slowly and doesn't drip out suddenly.
6 ✓

In the last half hour, brush with the honey glaze.

Tip: The heat can be slightly higher at this stage to bake the glaze on.
7 ✓

Let it rest for 10 minutes before serving.

Tip: Best served warm, when the fat is still liquid but the meat is not piping hot.

Recipe FAQ

The smoke flavour is too strong.
You used too much wood, or the ventilation was poor (bitter smoke). The smoke should drift 'blue' and barely visible, not billowing white.
The skin is chewy.
Eel skin is tough. Score it before smoking, or peel it off if it bothers you, but the skin holds the meat together.

Ingredients

  • 1000 g eel (cleaned, headless)
  • 30 g coarse salt
  • 10 g black pepper
  • 5 g garlic powder
  • 5 g smoked paprika
  • 15 g brown sugar
  • 50 ml honey
  • 30 ml lemon juice
  • 20 ml olive oil
  • 500 g smoking wood (e.g., alder or beech)