Smokehouse · Smoked Eel
Węgorz Wędzony
📷 Closely related photo — Photo: MOs810 / Wikimedia Commons · CC BY-SA 4.0
Small wooden smokehouses along the Pomeranian coast still smoke eel the same slow way fishing villages did generations ago, and the smoke alone is often what draws people down to the harbor.
Whole eel, brined and smoked over alder or beechwood until the skin turns deep bronze, sold whole or in chunks straight from harborside smokehouses and market stalls along the coast.
Why it's made this way: Eel was once a staple catch of the Vistula Lagoon and Baltic coast, and smoking was the traditional way to preserve the rich, oily fish for the fishing communities that depended on it.
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