Eelpuhastus

Eelpuhastus is a term that translates from Estonian as "eel cleaning" and refers to a traditional method of processing eels, particularly for consumption. This process involves a series of steps designed to prepare the eel, which can be slimy and have a strong odor, for cooking and eating. Historically, eel cleaning was a common practice in coastal and riverine communities where eels were a readily available food source.

The exact methods of eelpuhastus could vary by region and household, but generally involved several key stages. First, the eel would be stunned or killed, often by a sharp blow. Then, the skin and slime layer were removed. This could be achieved by scalding the eel in hot water or by using a strong abrasive, such as coarse salt, to rub off the slime and outer skin. Some methods involved making a circular cut around the neck and then peeling the skin down the body. The internal organs were also removed, and the eel was thoroughly washed.

Following the cleaning, the eel would be prepared for cooking. Common methods included frying, smoking, or stewing. The cleaning process was essential to reduce the strong "fishy" taste and odor often associated with eels, making them more palatable. While less common today in many Western countries, traditional eel dishes and the methods used to prepare them, including eelpuhastus, persist in some European culinary traditions.