Jellied eels can be very tasty and healthy, too. Eels are rich in omega-3 fatty acids, vitamin B12 and vitamin A, plus the jelly is an excellent source of joint and skin-friendly collagen.

United Kingdom
England
Jellied eels/Origins

Put the lid on it, give it a shake and store in the fridge for two days, use as and when you need it, give it a shake first, it will last for several months. You don’t need much. Serve cold with a lemon wedge and some chilli vinegar and eat with a cocktail stick.

Traditionally, Cockneys would simply put a piece of jellied eel in their mouth and eat around the bone, although these days the bone may be removed prior to cooking, or you might want to use a knife and fork to play it safe. They’re most commonly eaten as a cold dish, although hot stewed eels is also a thing.

Served either hot or cold, jellied eels are prepared by boiling chopped eels in water and vinegar and then adding lemon, nutmeg and other spices to make a fish stock. The stewing liquid becomes solid and forms a jelly-like substance when cooled. According to experts, the dish tastes best with chilli vinegar.

We do not recommend freezing eels. We recommend that frozen products should be defrosted in a refrigerator and only reheated when they are thoroughly thawed.

Though their popularity has diminished due to limited eel migration and the pretentiousness of younger generations (ugh, kids these days), jellied eels were once a primary food source for the city’s working class. In fact, they were about as English as pie and mash and all of the Queen Elizabeths.

The texture of jellied eels is delicate and soft, and while some may say it’s unpleasant, their flavor is unique – mild, slightly salty, like pickled herring, but without the unusual “fishy” scent.

Not extinct
Eels/Extinction status