In many regions of Italy, particularly in the southern Italian town of Naples, eel is a traditional feature of a seafood-centric Christmas Eve feast (La Vigilia di Natale), and it frequently appears as part of the Italian-American Feast of the Seven Fishes as well. Because it was illegal to eat meat on this night according to religious practice, extravagant feasts containing a variety of fish and seafood were held. It can be roasted, grilled, or deep-fried. This recipe includes instructions for grilling and frying the eel, as well as for instructions for roasting the eel (capitone arrosto), a classic Italian Christmas Eve dish. It will take around 10 minutes to ensure that they are well cooked on the inside. Eel meat is oilier than that of much other fish, making it suitable for grilling, though it can also be fried. Serve the next day after storing in a dry, well-ventilated location.
