Eel


We offer a wide range of Eel products ranging from live eels to pre-cooked products.

Christmas special pack

350,00

INCLUDES:

 

1 bottle of Dom Pérignon Vintage 2009

 

250 gr. of elaborated angula (baby eels)

 

500 gr. of smoked eel in steaks

Smoked eel fillets 500gr

31,30 28,17

FORMAT: Vacuum packed packet of 500g.

 

BEST BEFORE DATE: 60 days from the date of packaging.

 

PRESERVATION: Between 0º and 5 ºC.

 

CHARACTERISTICS: Selected eel of more than 1kg per each specimen and smoked with olive wood. Once smoked, it is filleted and the best loins are selected.

Whole -500gr

35,00

FORMAT: Vacuum packed packets of 3 pieces.

 

BEST BEFORE DATE: 60 days from the date of packaging.

 

PRESERVATION: Between 0º and 5 ºC.

 

CHARACTERISTICS: Selected Eels until 500g each, smoked by Olive Wood using a traditional method.

Whole +500gr

45,00

FORMAT: Vacuum packed packets of 3 pieces.

 

BEST BEFORE DATE: 60 days from the date of packaging.

 

PRESERVATION: Between 0º and 5 ºC.

 

CHARACTERISTICS: Selected Eels from 500g each, smoked by Olive Wood using a traditional method.

Fresh Cleaned and gutted 800g

21,50

FORMAT: 800g tray with controlled atmosphere.

 

BEST BEFORE DATE: 15 days from the date of packaging.

 

PRESERVATION: Between 0º and 5 ºC.

 

CHARACTERISTICS: Selected Eels between 80 and 120g, gutted and cleaned and presented in trays with controlled atmosphere. The cleaning process is done by hand.

Fresh fileted

29,50

FORMAT: Vacuum packed packets of 5 pieces.

 

BEST BEFORE DATE: 15 days from the date of packaging.

 

PRESERVATION: Between 0º and 5 ºC.

 

CHARACTERISTICS: Selected Eels between 200 and 400g per specimen, completely cleaned and de-boned. The cleaning process is done by hand.

Chapadillo

19,50

FORMAT: Vacuum packed bags of 2 or 5 pieces.


BEST BEFORE DATE: 540 days from date of packing.


PRESERVATION: Lower than 20 degrees.


CHARACTERISTICS: Filets of Eel with the Spine in place with a touch of salt and treated to a smooth dehydration process which gives it a crunchy texture.

Shirayaki

11,90

FORMAT: Individual Vacuum Packed pieces.

 

BEST BEFORE DATE: 60 days from the date of packaging.

 

PRESERVATION: Between 0º and 5 ºC.

 

CHARACTERISTICS: Eel meat from specimens over 350g deboned, braised and vacuum packed.

Smoked Eel Fillets

6,25

FORMAT: Vacuum packed bags of 100g.

 

BEST BEFORE DATE: 60 days from the date of packaging.

 

PRESERVATION: Between 0º and 5 ºC.

 

CHARACTERISTICS: Selected Eels from 500g each per specimen and smoked with Olive Wood. Once smoked they are fileted and the best filets are selected.

Smoked eel pieces 250g

13,55

FORMAT: Vacuum packed bags of 250g.

 

BEST BEFORE DATE: 60 days from the date of packaging.

 

PRESERVATION: Between 0º and 5 ºC.

 

CHARACTERISTICS: Once the filets have been removed from the smoked eel, the remainder is sliced up to produce the pieces, using the tail and the belly.

Flaked Smoked Eel 250g

13,55

FORMAT: 250g trays with controlled atmosphere.

 

BEST BEFORE DATE: 60 days from the date of packaging.

 

PRESERVATION: Between 0º and 5 ºC.

 

CHARACTERISTICS: Once the filets have been removed from the smoked eel, the remainder is sliced up to produce the pieces, using the tail and the belly.