cooking conger

[blowin]

Hope this isn't a taboo subject - as in fishing for the pot . Is it necessary to skin the beast before cooking it ? Took me hours . Any tips , other than nailing to a board like freshwater eel ?
An old local chap wanted the skin - apparently a folk remedy for arthritis - but had no idea whether conger would work the same as freshwater or what to do with it .

[pete]

Blowin,
Some folk skin them some don't. You'll notice that a lot of the recipes involving conger specify having it skinned. I'ts a bit of a swine to skin until you get the skin half way off after which it peels away fairly easy. Hang it as your doing and use a razor blade to make the cut and then use pliers to pull it from the flesh.

Reasonably good fish when you get it done. Go for a cut from the middle and poach(cider is nice) or braise it. You can roast it aswell. Avoid the tail section has its got more bones about it - use it for a fish soup rather than throwing out. It's clean white flesh and there isn't anything bad about it. I've got some conger recipes if you want them.

Pete

[bigcol]

Blowin.Cook the conger before you skin it .It makes no difference to the taste but will peel off very easily.

[blowin]

Many thanks for replies . I guess the slime doesn't make the sauce all stringy then ? I'll give it a try .
What was it Mrs Beaton said at the beginning of one of her recipes ? ... First catch your hare .....
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[raymondo]

place a conger steak about 2 inches thick on a piece of chip board, place in a moderate oven for 20 min. take out of oven remove fish from board and eat board. yes it is that bad.

[blowin]

very funny . I'll try that on the wife . I don't much like fish anyway !
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[Ganoz]

it has to cook slowly and for quite a long time, it will taste s**** if you only leave it for 20mn. Cut 1 inch steaks and cook them on a medium heat on a pan for 30 to 40 mn, you'll see the difference. Tough meat, doesn't cook that easy