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Traditionally smoked eels
We use traditional methods to prepare this culinary treat – that’s the secret to its great taste.
It’s six a.m., and Jan van der Star slices a few kilos of exquisite fish with expert ease, as he does every morning. The fish is placed in a bath of brine for short time, dried and then it’s time to put it the smoke house, which is fired with the types of wood used traditionally. Pine wood chips turn the fish a golden-yellow colour while beech wood guarantees a true “smoky” flavour. It’s no wonder our smoked fish is loved by Texel residents and tourists alike.