Translation of "Smoked eel" in German

Undesirable substances in smoked eel, lettuce and paprika powder detected frequently.

We have fresh smoked eel and eel fillets, smoked char fillet.

We've got some salmon, some nice Icelandic cod and a whole smoked eel.

Smoked bream, eel, mackerel, perch and other fish are smoked here.

FRIEDRICHS Smoked European Eel Fillet uses only the best part of the eel, namely the fillet.

Taking back something as a souvenir is a must: smoked eel, organic honey, hand-picked herbal teas, endless rows of hams, special gingerbread and long colourfully wrapped candies are all staples of Kaziukas Fair.

It is famous not only for its traditional costumes (seen in shop-windows of the gift shops), tasty smoked eel, but also for its picturesque fisherman’s cottages and folklore, as well.

In addition, the fish is the star of the local cuisine, with specialties such as smoked eel and mullet fillets.

During the season you can enjoy delicious regional dishes such as smoked eel, zander and many other local delicacies!

In the year 2030, Polish children from Hel should still be able to eat their smoked eel on buttered bread, children from East London their jellied eels and children from Ostend their stewed eels.

Visit the well-known smokehouse, Åstol Rökeri, to dine at its restaurant, Perrys Bar, and pick up some smoked eel, mackerel, herring, rainbow trout or shrimp at the smokehouse's own fish shop.

Just loop through the streets or try the smoked eel, which is very typical for the region.

Firm favourites include the flame grilled mackerel with smoked eel, and for dessert the brown sugar tart with stem ginger ice cream.

And of course, do not forget to sample the famous smoked eel, speciality of the valley!

Mackerels, trouts, the warm and cold smoked salmon, the eel, the warm fish cakes, the smoked prawns and the classic “Sunray over Svaneke” are offered to you.

Drink it young at 8°C with shellfish, seafood, smoked fish, eel, herring, or wait 3 to 4 years to enjoy it with fish, either grilled or in sauce: turbot, monkfish, lobster, scampi.

There are garlands of scrumptious sushi in front of you: with salmon, tuna, smoked eel, shrimp … Yum!

You can also enjoy the various specialties from the Zeeland Province in the Escaut delta (Zeeland oysters and mussels, flat cakes, smoked eel and gooseberry wine).

Mullet roe and smoked eel (prepared with various spices and chilli-pepper) is particularly sought after and the latter is undoubtedly the area's most typical dish.

Using ingredients such as smoked eel, white chocolate, caviar, spanner crab, corn and beach herbs, Bennett learnt his craft cooking for some of the world’s most respected chefs: Roux, Ducasse and Pierre White.

Orbetellan cuisine focuses on the variety of fish from the lagoon. Shrimp, sea bass, gilthead breams, oysters, grey mullet and eel are all fished there. To name some of the delicious specialties, there are the grey mullet filet, spaghetti "alla bottarga", and smoked eel.

The menu is dominated by dishes from the local fresh sea and lagoon fish, offering quality fish dishes, traditional fish soup, hatching from three species of fish, smoked eel in jelly, lounder, flounder and more.

Using ingredients such as smoked eel, white chocolate, caviar, spanner crab, corn and beach herbs, Bennett learnt his craft cooking for some of the world's most respected chefs: Roux, Ducasse and Pierre White.