Anguilla in Salamoia (eel pickled in brine) or marinated, is a traditional dish commonly found along the Tuscan coast and the lagoons (such as Orbetello or Viareggio), but its presence in inland areas like Pienza (historically favoured by trade or reservoirs) testifies to the need for preservation of the fish. It consists of eel that is cleaned, fried or roasted and then placed in a brine/marinade made with vinegar and herbs, which offers a lengthy preservation time and gives it a unique sweet and sour flavour.
History and Interesting Facts
Marinating with vinegar is an ancient preservation method, essential before the advent of refrigeration. Although marinated eel is very famous in the Valli di Comacchio area (Emilia-Romagna), Tuscany also has its own historic variants, like Anguilla Sfumata in Orbetello (where it is first smoked and then marinated). The use of vinegar and salt, along with herbs, like bay leaves, allowed fishermen and farmers to enjoy this fatty fish even outside of fishing season.
Ingredients (for 6 people)
- 1 kg fresh eel, cut into 5-6 cm pieces
- “00” extra-fine flour to taste
- Olive oil for frying
- 500 ml white wine vinegar
- 200 ml water
- 50 g course salt
- 20 g sugar (for a sweet and sour touch)
- Bay leaves
- Black peppercorns
- Garlic (optional)
Recipe
- Preparing the Eel: Clean and cut the eel. Coat the pieces in flour, shaking off the excess. Fry in hot oil until golden brown (about 10-15 minutes). Drain and let cool on kitchen paper.
Preparing the Brine: In a saucepan, combine the vinegar, water, salt, sugar, bay leaves and peppercorns. Bring to the boil and simmer for 5 minutes. Then turn off the heat and leave to cool. - Marinade: Place the pieces of cold eel in a glass baking dish or in airtight jars. Pour in the (now cold) brine until the fish is completely covered.
- Refrigerate: Seal and let marinate in the refrigerator for at least 24-48 hours (or preferably 3-4 days) before serving.
Accompaniments
- Wine: A dry, white wine from the coast, with a slightly savoury flavour, like a Vermentino di Toscana or an Ansonica dell’Elba, to contrast the oiliness and acidity of the marinade.
- Side dish: It is traditionally enjoyed as an appetiser or a cold main course and is often accompanied by toasted Tuscan bread (crostini) or a simple salad.
