Eel is a traditional part of a seafood-centric christmas eve dinner (la vigilia di natale) in many parts of italy, particularly in the southern italian town of naples and often makes an appearance as part of the italian-american feast of the seven fishes as well. According to religious tradition, it was forbidden to eat meat on this night, leading to elaborate feasts featuring many types of fish and seafood. It can be prepared roasted, grilled, or fried. This recipe covers grilling and frying, while the recipe for roast eel (capitone arrosto), another traditional italian christmas eve dish, is also on this site. Eel meat is oilier than that of many other fish, and is consequently ideally suited to the grill, though it also fries well.
