It is best to first slap the head with the back of the knife so that it is easier to slaughter. Then cut the eel's head, draw out the tendons in its body, and finally clean the blood on the surface with water after picking out the internal organs. Eels are produced in tropical fresh or brackish waters. Body length of about 20.7 centimeters, scaleless, dorsal and anal fins are very low and around the tail end of the continuous, gills usually only in the throat with an external gill hole.

How to kill eels and wash

Kill eels is generally three fingers of the left hand (index finger, middle finger, ring finger), hooked on the neck of the fish, the right hand holding a sharp-edged knife, the tip of the knife into the neck of the fish ventral surface, and to the tail along the length of the row cut, cut open the abdomen, wash and spare.

Eel skin has a very slippery mucus, cleaning can be added to the appropriate amount of salt and vinegar scratched, cleaned with water. Or put in the right amount of flour or starch, scratch and knead evenly, and then clean with water.

Eel meat is tender and fresh, high nutritional value, eel is rich in DHA and lecithin it is the composition of the body's organs and tissues the main components of the cell membrane, but also brain cells indispensable nutrition.