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fishweewee

Al, another one

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I caught lots of congers fishing Coxes Ledge as a kid. A really ballsy cod stick would do fine. "The Hammer" is perfect for prying those nasties off the bottom.

 

 

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weewee,

 

Don't get caught up with the "conger" crew. Before you know it, you'll be selling all of tackle to buy more computers so you can post more than you fish.

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Al, thanks, only 1/2 toungue-in-cheek q. As I really do like congers, they do put up a kind of weird fight. And I WILL eat them.

 

Oz-

 

Tee hee hee, no danger, it would take me years to give away all my fishing tackle, years.

 

-FWW

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Al, ...As I really do like congers, they do put up a kind of weird fight. And I WILL eat them.

...-FWW

 

cwm31.gif And how do you cook them? Not raw... cwm31.gif

 

Al G. You created a monster... We shall now call WeeWee... PIMPWEEWEE. biggrin.gif

 

"Crazy" Alberto

 

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cwm31.gif And how do you cook them? Not raw... cwm31.gif

"Crazy" Alberto

 

Alberto and Al, I posted this recipe in the Conger Eel forum.

 

UNA (CONGER) DON

 

My absolute favorite, hands down. I can eat this stuff all day.

 

INGREDIENTS:

 

Conger eel filets WITH SKIN ON (important), deboned of large bones

 

Kabayaki sauce:

* Soy sauce

* Mirin (Japanese-brand sweet rice wine used for cooking)

* ¼ cup sugar

 

Make the kabayaki sauce first. Mix 1/2 cup of soysauce, 1/2 of mirin, and 1/4 cup of sugar in a pan and simmer it until thickens. (Note there are many variations on this basic mix).

 

Baste conger filets with kabayki sauce.

 

Grill filets over wood or charcoal grill (not too long), skin side down first. When conger is grilled over charcoals, the fat from the eel drips and burns, creating smoke. The smoke adds a great flavor to the conger.

 

For softer conger, steam the filets after a quick grilling (just enough to sear the meat), and then grill again.

 

Serve over plain white rice. And if you have sake I will be your best friend!

 

Enjoy.

 

ChefWeeWee

 

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