Smoked Eel

Tuna Pawhara (TOO-nah pah-FAH-rah)

Hot Smoked New Zealand Eel

⏱ Prep Time 4 hours

📈 Difficulty Medium

👥 Servings

Rich, oily longfin eel hot-smoked over manuka wood chips until the flesh is golden and flaky, a traditional Maori delicacy.

Nutrition & Info

Protein 24.0g

Fat 24.0g

Dietary

vegetarian vegan dairy-free nut-free

Allergen Warnings

⚠ fish

Equipment Needed

smoker or kettle barbecue manuka wood chips wire rack

Presentation Guide

Vessel: wooden board

Garnishes: lemon wedges, fresh herbs

Accompaniments: crackers, cream cheese, salad greens

Ingredients

1 whole longfin eel, about 1kg, cleaned and gutted
1/4 cup coarse salt
2 tbsp brown sugar
1 tsp black pepper
Manuka wood chips, soaked in water
Lemon wedges for serving

Instructions

1
Cut the eel into manageable sections. Mix salt, brown sugar, and black pepper. Rub the cure all over the eel pieces.
2
Place cured eel on a rack and refrigerate uncovered for three hours. This draws out moisture and firms the flesh for smoking.
3
Rinse the cure off the eel and pat dry. Let sit at room temperature for thirty minutes to form a tacky pellicle on the surface.
4
Set up the smoker with soaked manuka chips. Maintain a temperature of 80-90C and smoke the eel for sixty to ninety minutes.
5
The eel is done when the flesh is golden, flakes easily with a fork, and has absorbed a rich smoky aroma.
6
Serve warm or at room temperature with lemon wedges. Smoked eel can also be flaked into salads or served on crackers.

💡

Did You Know?

The New Zealand longfin eel is one of the largest freshwater eels in the world and can live for over 100 years.

Chef's Notes

Equipment Tips

smoker or kettle barbecue
manuka wood chips
wire rack

Garnishing

lemon wedges, fresh herbs

Accompaniments

crackers, cream cheese, salad greens

The Story Behind Smoked Eel

Eels, known as tuna in te reo Maori, are one of the most sacred foods in Maori culture. The longfin eel is endemic to New Zealand and was a crucial protein source for Maori, who developed sophisticated eel-weir trapping systems in rivers and lakes. Smoking over manuka wood was the traditional preservation method, and smoked eel remains a highly prized delicacy at hui and tangi gatherings. The practice connects modern Maori to centuries of sustainable food harvesting.

🕐 Traditionally enjoyed special gatherings, gifting 📜 Origins: Traditional Maori

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