Eel season in Hua Hin
Very
By Pim Hoonhout
It's eel time again, so I bought a kilo to smoke and a kilo to stew.
Luckily the Thai lady kind enough to clean them for me because I really hate that. After half an hour I was allowed to pick them up, so I bought fresh pods for 10 euro cents during that time. The thought will make your mouth water.
Now it turns out my T'English isn't that good since the darling had cut the slices into 3 mm pieces. You have to laugh a lot about that because in the Netherlands you don't even have a croquette sandwich for that price.
Still stewed and after a few hours the bones were, I thought, neatly pulled out. Unfortunately my hunger was over by then and I made a salad out of it. The next morning for breakfast a large bowl of eel salad, something that not everyone in the Netherlands has.
At the first big bite it turned out that I had forgotten some bones, the dogs clearly had no problem with it. My homemade pork fricandeau came in handy again .
Then to it beach been close to my house with a wide beach, shade and no nagging salespeople.
Yesterday it turned out that the fish seller now understands me and was already beaming at the sight of my handsome appearance, she has now cut them perfectly.
That too is Hua Hin.
Nice huh? Thailand. As long as your flexibility reigns supreme, this is an excellent place to be. Forget the Dutch reactions and react exactly the other way around and you'll laugh like crazy with everyone here. Much better for everyone's peace of mind, by the way.
David – totally agree!
Hi Pim,
I had a good laugh about your eel story again…. but brrrrrr I hate it when I hear the word eel….I really don't like eel…. so who…not a fish lover…so Pim…eat everything!
Kind regards to all your Family!
Mia
Sounds good Pam. I'd like to trade with you. Are you a retired fishmonger or something? I think you know a lot about it.
Steve I have had 25 fish stall for 1 years.
Unfortunately due to the regulations I have given the pipe to balkelende.
I have never regretted that either.
Where can you actually buy eel? Am in Pattaya occasionally and would love to know where this smoked eel is for sale.
Shark.
LG Tuscany.
Let me tell you something, in some markets there are black plastic bins with 1 net on top at 1 fishmonger.
If you are very lucky you will come across one with live eel in it.
The intention is that 1 thai gives it to Buddha and puts it back alive.
If you want them cleaned, ask 1 Thai acquaintance to ask for this with the explanation that they are for 1 fahrang, otherwise the trader can get very angry.
Fortunately, 1 Thai does not eat them and they are therefore cheap for us.
Definitely never pay more than 200 Thb for 1 kilo!
Smoking is the problem here because there is no suitable wood moth available.
But who knows .
I'm working out plans.
the only way is to build a cabinet yourself and possibly order wood moth from a special store, for example BBQ store. so google. otherwise just use local wood because they do smoke fish here.
Building 1 smoke box is no problem, I have had it for years.
You can only get the quality as it should be with the right type of wood.
Of course you can let that happen, but then it will be 1 expensive history.
I'm already looking forward to the local wood.
If you want to try it, pay attention to the right temperature and the neighbors.
Expect everything to fail the first few times.
Make sure there is 1 bucket of water nearby.
For those who are going to try it, let them know honestly via thailandblog.nl.
Well email everything honestly then 1 other can also learn and laugh from it.
Success.
hey men and ladies, I just dived into it and found this very nice and especially inspiring to do it yourself article: http://www.poseidonflyfishing.nl/index_bestanden/Page7466.htm
now look for beech trees. Will you take the lead? i know they breed trout in chiang mai in the kings project…..they don't taste bad…will lighten up there, does anyone have the mobile of…the project? (almost spoken)
Got you!!!! http://www.bbqthai.com/smoking.htm now just put together such a cupboard and we can start. What do we call the product? Eel from Pim?
oh and in the Flippijnnen I have tasted smoking wood like this on fruit trees and it is good to do.
David.
Nice of you to dive into it so deeply.
Take the lead ?
Well .
I'm actually quite busy but I know someone who has oak moth.
As soon as I see him I'm going to cut it with him.
Certainly in the future because they are building 1 house for him with me.
Typ.
Eel must be smoked hot .
You can make 1 smoking barrel from 1 oil drum very simply.
1 door and 1 air slide at the bottom, at the top you make holes for the smoke pens.
You can make the pens from 1 meter of stainless steel with 1 very sharp point.
To keep the smoke in, use 1 large wet burlap sack.
Have fun with it .
But this is hot smoking right? isn't cold smoking preferable in terms of taste? I'll come and check on you if that's allowed, bring something cold to go with the eel.
Hi david,
Are you that guy from the nails? You should go into the fish business dude! I'm not much into eels, but your enthusiasm is contagious!
Yes robert that's me "the nail guy" hahaha but since everything that moves and happens interests me I like to delve into this, which Robert are you? when I click on your name nothing happens. Anyway Pim/Robert is my email address [email protected] and I come to Hua Hin sometimes and maybe the other way around you in Bangkok so... goodbye, I believe this blog has been very long.
David , you have found 1 BBQ site .
That's a bit different.
There is often also 1 mistake between hot and cold smoking in the vernacular.
1 example is the mackerel which has a nice soft flesh .
It was hot smoked and that's probably where the word steaming comes from.
So ask for a steamed mackerel.
Most people say 1 smoked mackerel, when you come home with 1 smoked mackerel it's like a slap in the face because the meat is stiff.
This one is cold smoked.
I will email you before another discussion about this starts .