Does anyone know how to prepare and cook lamprey? I have just been given a load and I have no idea, my searches aren't getting very far.
What I would really like to know is can they be cooked whole? They are only small and I wasn't given instructions to gut them or anything, possibly just give them a good scrub on their skin
from memory Joanna heads off guts out dunk in boiling water for a few seconds then peel the skin (depends how long they have been dead as to how the skin comes off )then cook as you would with fish to your liking (fry roast boil etc )
some use the blood to make gravey if you are up for it
but they have to be alive for that and mixed with red wine whilst fresh (ick)
its been a while but i seem to remember the taste being a bit in need of a good seasoning
have fun MOS xx
sit down with a cupa and the urge will subside
I expect you could cook them similar to eels. Just make sure you don't end up like Henry the 1st
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Thanks MOS, couldn't make out whether I should just give them a good clean on the outside and cook them whole as they are on the small side or gut them etc.
We may have a surfeit of the Mike but promise not to eat them all at once
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