On Thu, 03 Feb 2005 17:49:31 -0500, Dan Logcher
> wrote:

>Questions wrote:
>
>> On Thu, 03 Feb 2005 21:42:49 GMT, "Michael"
>> > wrote:
>>
>>
>>>"Musashi" > wrote in message
om...
>>>
>>>"Dan Logcher" > wrote in message
...
>>>
>>>>Musashi wrote:
>>>>I believe you do skin anago though. I've caught a few, and took one to a
>>>>local sushi bar. The kitchen chef prepared it for me two ways, battered
>>>
>>>and
>>>
>>>>fried and grilled.
>>>>
>>>>--
>>>>Dan
>>>
>>>I can't remember if anago is skinned. Certainly on sushi it is, but in
>>>Tempura
>>>I am not sure.
>>>Anyway, where in the world did you catch Anago?
>>>
>>>Don't know where Dan got his but we used to catch it off docks on the NC and
>>>SC coasts. Not brackish water but pure seawater so I assume it was anago.
>>>
>>
>> I have accidentally caught eel in fresh water. Big ones, (3-4 feet in
>> length). I caught them on a fish hook while fishing for fresh water
>> bass.
>>
>> What methods are used to catch them if you are meaning to catch them?
>> How would I know if they were safe to eat? What are the methods for
>> cleaning them? I've cleaned rattlesnake and eaten it. Would it be the
>> same?
>
>Chunk mackerel is what I was using every time. I asked around about eating
>eel, and enough people said its good. I took it to a sushi bar, they cleaned
>it and cooked it for me.
>
>I've had rattlesnake too, and it's nothing like it. Anago is similar to
>unaji, just a slight different texture and less flavor.

Ha Ha! I didn't mean the taste! Oh my goodness, that made me laugh
good. I meant the method of cleaning it.

Rattlesnake makes very good BBQ sandwiches, and is good on a salad
also.