Smoked Conger Eels

Ingredients

• 1 fish (5 to 6 pounds)
• 1 lb common salt or rock salt, finely powdered
• 1 lb coarse sea salt (formerly 'bay salt'), powdered
• 1 lb coarse sugar
• 2 oz white pepper, ground
• 2 tablespoons essence of allspice
• 1 tablespoon essence of cloves
• 2 tablespoons essence of bays
• ½ tablespoon essence of cayenne
• oatmeal for rubbing

Directions

1. Ask your fishmonger to send a conger eel without skins, heads, and tails.

2. Cut off all fins close to the body using scissors.

3. Open the belly from three inches below the vent to the head and clean out all the insides.

4. Cut the fish into 8 or 9-inch pieces and wash quickly in strong saltwater, then dry with cloths.

5. Rub each piece inside and outside with the salt mixture and place in a deep pan, turning daily for four days.

6. After four days, wipe the pieces dry and stretch them out with wooden splints for air circulation, hanging them for 24 hours.

7. Lay the pieces on their backs and apply the essences generously, especially on the bone and solid pieces near the tail, repeating this three to four times over 48 hours.

8. Wipe each piece dry, rub warmed oatmeal over them, and hang to dry before smoking.