when I was doing mine contamination source work for Environment Canada, I taught the crew how to build and set eel traps. Wed easily catchs several a day(sometimes a dozen or more. Wed clean and strip em and cut em into sausage like chunks and grill em with my "Cmp sauce" which was mostly ketchup (or anything with tomato) garlic, soy and sometimes bacon/ I was the paqrty chief but often Id cook when I tried to get em to thrives in the wooods. Course, qnything goes if wed chopper in enough beer >Camp smoked eel often had bad results if we didnt have a stable cook. Id set up a field smoker made like a tipi made out of canvas duck that qe used to cover fire wood. OOne (or more) times the camp cook 'd be hammered and let the damn smoker catch fire qnd by the time the crew got bqck to douse it the thing was all burnt up and the eel was ruined. SO we didnt smoke it too much even if we hqd a few weeks to work there.