Zwischenahner Smoortaal

Forget everything what Mr. Knigge has taught. Take the eel into the hands. Don’t be afraid, as this is a local tradition. Everyone else does the same, and the waiters are surely willing to assist and help.

This is how it’s done: The eel can be skinned from head to tail. Firstly, the ventral and dorsal fins are removed. A more succulent eel is skinned form tail to head. If the eel is more tender, the head is snapped backwards and removed with the skin.

Now, the meat can be nibbled off the fishbone. It is fun and fosters the sociability of the group, especially if the peeling doesn’t work out as easy.

For better digestion, a tasty Ammerland black-bread, a Loeffeltrunk (Schnaps served in a spoon), and a freshly tapped beer is served.

After having finished your eel-dining, the hands are washed in Schnaps. Now that they are clean again, they have lost their fishy smell.