Marineeritud Angerjas (Pickled Eel)
Marineeritud angerjas, or pickled eel, is a very popular and traditional food in Estonia, where eel is abundant and eaten fresh as well as canned. This recipe for pickled eel can be found in Estonian homes and restaurants, and it is intended to be served cold. Marineeritud angerjas has a strong fish flavor that is both unusual and distinctive.
Recipe Servings: 4–6
Ingredients
Marinade:
- 3 cups (710 ml) water
- ½ Tbsp (7.5 ml) sugar
- 2–3 bay leaves
- 1 carrot
- 2 onions
- 8 black peppercorns
- 2–3 allspice
- Pinch of ground nutmeg
- 3 Tbsp (45 ml) vinegar
- 1 Tbsp (15 g) salt
- 2 lbs (1 kg) eel, cut into pieces
Directions
- In a large pot set over high heat, combine the ingredients for the marinade.
- After bringing the mixture to a boil, add the eel and continue to boil until the eel skin becomes loose, about 15 to 20 minutes.
- Serve the eel with the marinade after it has cooled.
Notes
In Estonia, it is common to can this dish to preserve it for later use by placing the fish and marinade into clean, airtight jars immediately after preparation and then cooling the jars as quickly as possible.Recipe introduction and directions © Copyright 2016-2026 World Trade Press. All rights reserved.
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