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A DELAWARE RIVER DELICACY
Ray Turner was born and raised on the Delaware River, and is one of the few who has been lucky enough to make his living off of it as well. Using an ancient Native American technology known as an eel weir, Ray is able to catch thousands of the slippery fish as they migrate down the river each year, which he then sells to restaurants and food venders worldwide.
Join us for a fun-filled look into the almost pastoral lifestyle of this interesting character. "No brag, just fact," Ray is one of the most fascinating people we have ever had the chance to meet.
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VIEW
THE VIDEO NOW!
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RELATED LINKS
• Delaware Delicacies, Ray
Turner, Gourmet Consultant
Greenflats Road, Hancock, NY 13783
607-667-4443 (Phone)
607-637-5307 (Fax)
• Meet
the Eel Man
Even more on our favorite eel man, Ray Turner.
• American Eel Identification
If you're olive green with very small scales and enjoy spending time hiding behind rocks on rivers' bottoms, you may well be an American Eel.
• More Eel Appeal
One Pennsylvanian's explanation of this much overlooked and under-appreciated fish.
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OVER 80,000 MILES OF RIVER
Pennsylvania has more miles of river than any other state in the lower forty-eight, making it an angler's dream come true. From striped bass and American shad to trout, trout and more trout, Pennsylvania's rivers can definitely provide you with good eats-or at least a great time in the great outdoors. Visit just a few of these links, and you'll see just how serious Pennsylvanians take their fishing...
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MORE GOOD EATS - From Pennsylvania's Family Farms
What do farms have to do with Pennsylvania's rivers? Lots! Farmers
not only depend on rivers and streams to help water their crops,
their farming practices can make or break the health of these
waterways. Take a moment to learn some of the ways you can support
farmers that are helping to keep Pennsylvania's rivers safe
and clean by visiting below links. Your taste buds will be sure
to thank you!
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OUR EXTRA
Eel can be purchased in many grocery stores and specialty shops. Here are a few of our favorite eel recipes...
OLDE TIME EEL SOUP
3 lb. whole eels
2 oz. butter
2 onions, halved
3 qt. boiling water
1/4 ounce fresh savory
1/4 ounce lemon
1/4 ounce thyme
1/2 ounce parsley
1/8 ounce allspice
1/8 ounce black pepper
3 ounces butter
Flour
Put two ounces of butter in a saucepan, a couple of onions cut once, and stew them until lightly browned. Remove the onions and put into the pan, cut in pieces, three pounds of unskinned eels, shake them over the fire a few minutes, then add three quarts of boiling water. When boils [again], remove the scum; add a quarter of an ounce of green, not dried, summer-savory, the same of lemon, thyme, twice as much parsley, two drachms each of allspice and black pepper; cover close, and boil gently for two hours, then strain it through a fine sieve; put in a stew-pan three ounces of butter, melt it, and stir in flour, until it thickens considerably, and add the soup gradually to it, stirring constantly. If the spices are not relished, omit them; cooks should always be governed by the tastes of the family. Put the soup in a stew-pan and add nice bits of eel, fried brown in butter, ten minutes before pouring it in the tureen.
GRANDMA'S
MARINATED EEL
Skin, then gut 2-3 lbs. eel, cut into 2-inch pieces, wash and dry, sprinkle with lemon juice, and refrigerate 1/2 hour. In pot combine 6 cups water, 1 portion soup greens, 2 onions, 2 teaspoons to1 Tablespoon salt, several peppercorns and allspice grains, 1/2 a bay leaf and 2 cloves. Bring to boil, reduce heat and cook 20 minutes.
Strain stock, add 1 cup dry white wine and juice of 1 lemon, place rinsed eel in stock, bring to gentle boil and cook on low heat 40 minutes. Switch off heat and let stand covered until cooled to room temperature. Transfer eel to jar or crockery bowl, cover with stock, seal with plastic wrap and refrigerate overnight.
Serve with cold mayonnaise-based sauce of choice.
FRIED
EEL
1 medium eel
1 medium onion
1 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons oil
Skin and clean eel. Cut into 3-inch lengths. Put eel, cut onion,
salt and pepper in water so eel is covered. Cook about 15 minutes.
Drain and roll eel in flour. Fry in about 2 tablespoons of oil
until golden brown on both sides. ( back
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