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Starter Fish & Seafood

Food Flavour DNA

Nutritional Values

🔥550kcal
💪47gProtein
🌾10gCarbs
🥑35gFat
🌿1gFibre
⚖️200 gServing

* Per serving · 200 g. May vary.

Allergens

🐟 Fish

Marineeritud Angerjas

How to order / say it
Say it Marineeritud angerjas — [ma-ri-ney-ree-tood ahn-ger-yahs]
Order I'd like the marinated eel, please.
Locally Palun marineeritud angerjat.
Say locally

Eel marinated with spices, served cold.

Why try it?

A delicacy reflecting Tallinn's rich maritime culinary traditions, it showcases the historic importance of seafood in Estonian cuisine.

How it tastes

The eel has a firm texture, infused with a savory and slightly tangy marinade. Aromas of spices meld with the natural oceanic flavors.

Origin & History — first documented: 1880

This dish originated in the late 19th century, when marination became a popular method to preserve fish along the Baltic coast.

Recipe

Ingredients

  • 🐟 400 g eel
  • 🧂 100 ml vinegar
  • 🌿 2 bay leaves
  • 🧂 1 tsp allspice
  • 🍯 2 tbsp white sugar
  • 🥕 1 medium carrot

Method

  1. 1 Prepare the marinade with vinegar, spices, sugar, and sliced carrots.
  2. 2 Cut the eel into portions and submerge in the marinade.
  3. 3 Refrigerate for at least 24 hours before serving.

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All Europe recipes — Estonia — Tallinn — Marineeritud Angerjas
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