Nazarena Eels in Pickled Sauce

Eels are unusual fish, with long, muscular bodies and dense, naturally rich flesh. They have a long culinary history in Europe and Asia, where they're grilled, smoked, stewed, jellied, and preserved in tins.

The eels in this tin are firm, with an almost jerky-like texture. The vinegar is mild enough that I usually add an extra squeeze of fresh lemon juice.

I like these with a fresh, un-toasted French baguette and some butter, but cucumber is another great vehicle. The spice is present but mild and the oil is worth saving.