Congers have been a delicacy in my Island for centuries. They were once so abundant that Congers were salted barreled & exported all over the world. This was happening 180 years ago but the fish still remains a delicacy for some!
You need to remove the skin because the fish partly excretes its bodily wastes though the skin. The resulting ammonia tainted slimy coat is very unpleasant tasting.
However the skin can remain if the fish is to be salted or brined & smoked or simply dried. Dried Conger was a particular favorite of Guernsey folk, cutlets of fish were left to dry in net bags under the sun. After several days the fish was then cooked in a low oven for quite some time? the result was then soaked until a spreadable product could be eaten on top of buttered bread.
Properly the best way to eat conger is to cut into shrimp size pieces & coat in egg & bread crumbs, SCAMPY!
You need to remove the skin because the fish partly excretes its bodily wastes though the skin. The resulting ammonia tainted slimy coat is very unpleasant tasting.
However the skin can remain if the fish is to be salted or brined & smoked or simply dried. Dried Conger was a particular favorite of Guernsey folk, cutlets of fish were left to dry in net bags under the sun. After several days the fish was then cooked in a low oven for quite some time? the result was then soaked until a spreadable product could be eaten on top of buttered bread.
Properly the best way to eat conger is to cut into shrimp size pieces & coat in egg & bread crumbs, SCAMPY!

