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Smoked Eel
Eels (Anguilliformes; /æŋˌɡwɪlɨˈfɔrmiːz/) are an order of fish which consists of four suborders, 20 families, 111 genera and approximately 800 species. Most eels are predators. The term "eel" (originally referring to the European eel) is also used for some other similarly shaped fish, such as electric eels and spiny eels, but these are not members of the Anguilliformes order.
Smoked eel Pairs With:
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Flavor Affinity Level
Smoked eel Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Umami | Smoked eel has a rich and savory umami flavor due to the smoking process. |
| Texture | Firmness | Smoked eel has a firm texture that holds up well when smoked. |
| Nutritional Value | Macronutrients | Smoked eel is high in protein and healthy fats. |
| Micronutrients | Smoked eel is a good source of vitamins and minerals such as vitamin D, vitamin B12, and selenium. | |
| Aroma | Volatile Compounds | Smoked eel has a distinctive aroma that comes from the smoking process. |
| Cooking Behavior | Heat Conductivity | Smoked eel cooks evenly due to its heat conductivity during the smoking process. |
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