Eels infused with tobacco leaves and salty water are a delicacy in Spain
Updated: May 30, 2018
Interesting fact: Basque angulero fishermen kill immature eels (elvers) in an infusion of tobacco leaves before parboiling them in salty water for transportation to market as angulas, a seasonal delicacy.
Here are some interesting recipes that would suit our famous wild food festival events in the beautiful setting of the west coast of the south island, new zealand.
Follow the below link to see recipe ideas