How Chef Jacob Harth Catches and Grills the Monkeyface Eel | Eater
"Off the coast of Oregon, long, walkable jetties in this shallow bay make it surprisingly easy to catch monkeyface eel with a poke pole — fish are often right beneath your feet rather than far out to sea. The eel, which can breathe air as well as survive underwater and gets its name from its monkey-like face, looks a bit ungainly but is praised for a sweet, clean flavor and rich fat. Local chef Jacob Harth describes cleaning and filleting the eel along the spine, skewering and grilling it over hot charcoal on a yakitori grill until the skin crisps, then brushing it with a glaze of reduced fish stock, tamari, and fish sauce to highlight its delicious, crispy skin and savory-sweet flesh." - Terri Ciccone
