All of the eel for our smoked program come from domestic wild fisheries along the east coast and throughout the Chesapeake basin and all are trap caught. While there are seasonal peaks and lulls, we are able to source domestic eel year-round, always domestic.

The eel are delivered by our harvesters directly to the smoker, where they are then bled, gutted, and de-slimed with salt. From there they are washed, then briefly brined in our proprietary salt/sugar/water recipe. After the brine, the eels are washed once again, and then hung from their heads (in the traditional European fashion) in refrigerated storage in order to develop their pellicles. After this final resting they are hot-smoked using a proprietary blend of 5 fruitwoods and hardwoods. The smokehouse is located in Rhode Island - a proudly independent smokehouse with deep and direct ties to the local fishing community.

Because of the superior quality of the finished product, all of our eel are smoked and sold whole (head-on, gutted). As mentioned, this is the traditional form of smoked eel throughout Europe, and our research into the matter demonstrated why. A long, slow hot smoke is crucial to the process, keeping the animal whole protects the meat from the harshest effects of the brining and smoking. There is simply no comparison.