Posted: Tue Feb 17, 2009 9:13 am Post subject: sack it
next time any one has the good fortune to bag a dear instead of just throwing away the guts try puting them in an hesian sack tie the top and cut a dozen or so holes in it about 2 inch diam tie a piece of rope on to thesack get by a river tie the end of the rope to a tree trunck throw your sack in river and leave for a day or two no more than that pull it back out youl be surprised at how many eels youve caught good luck
Posted: Tue Feb 17, 2009 4:13 pm Post subject: Old methods work well
Well Death Stretch
I was quite amazed when I read your thread on catching eels in a sack, Thought that old method had been forgotton by most for years now, and especially other members knowing it aswell.
I have done this before (I am a commercial eel fisherman by the way among other things) If you put a brick in to sink it then the the guts in followed by some straw, then cut small holes near the top of the sack the eels will go in and stay also when you lift the sack they wont escape through holes low down. Also as you pointed out only leave it a couple of nights as the bait will sour and eels will not go in
Regards Frankie _________________ EELS R US CRAYTWINS
ive seen the same sorta thing done by opening up a bale of straw and putting a load of rabit guts and wat not in the centre and re tying it up and using that the same way very good
Posted: Sun Feb 22, 2009 1:52 pm Post subject: Jellied Eel Recipe
Ok Yoggerman, Honey Badger or anyone wishing to make their own jellied eels
Ingriedients
1 Kilo (2.2lbs) eels skinned and cleaned (chop into 2 inch pieces)
1litre of cold water
1 Teaspoon whole allspice
1 large onion (Spanish pref) thinly sliced
t tablespoon of vinegar (malt if you dont mind the colour or white)
1 Bay leaf
4 Tablespoons of freshly chopped Parsley
salt and freshly ground black pepper to taste
put the eel into a pan with the water, tie the allspice in a muslin bag and put that in (this is not neccersary if you are straining the liquid later)
Add all other ingreidients and bring slowly to a boil, then reduce the heat cover and simmer for about 45 mins to one hour or untill the eel is absolutely tender
Remove the eel and place in a serving dish with enough room to just cover with liquid
remove the allspice and bayleaf and bring the liquid back to the boil and reduce untill there is just enough to cover the eel pieces
Check seasoning (Salt Pepper)
when reduced pour the liquid over until it covers the eel pieces
Optional: If you wish you can strain the liquid so as it is quite clear, Sometimes I do and sometimes I dont, if you do there is no need to put the allspice in muslin
Place in the fridge for a minnimum of overnight to set in its own jelly (No need for addatives like gellatin or Aspic)
My Granny taught me this way She was 96 when she died and has been gone for 16 years now, This recipe was past down to her, so a real old and natural way, Keeps for about 1 week in the fridge, If you can leave it that long
Hope you try this its delicious, please let me know how you go on
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But have you ever made your own jellied eels ? They are fantastic much nicer than shop bought ones
