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@Chichi- didn't see your question when you posted it..

I only get kimosui at an unagi restaurant (in Japan, when it comes to eels we leave it to the pros), but I believe it's just a basic clear soup (bonito flakes and kelp dashi, pale soy sauce, salt) with cleaned, boiled or broiled stomach added. "kimo" usually means liver but apparently in this case it's stomach. you'll need to clean it so it wouldn't have bitter/weird taste from the gallbladder and stomach contents.

I hadn't had eels since I was a kid, but I do remember that the eels we bought were frozen, but yet still delicious, now I'm in a country that has eels in most of their water and rivers, looking forwad to catching some fresh eels and trying out the recipe, great post

Soooooo...will they gut it for you at the market usually? I love eel and don't mind skinning it - but I am not up for the gutting. Do Chinese markets usually have it? I was at Ranch 99 last week and didn't see it, but maybe I wasn't looking very hard.

Mmmm duck tongue, how delicious art thou.

I have a small plastic container of duck tongues stewed in soy sauce in the fridge right now. Perfect tv snacks!

They actually had duck tongue as one of the ingredients presented to a challenger on The Next Iron Chef. Unfortunately, I didn't stay tuned to see what they did (the show was annoying after a while as most "reality" shows tend to be) with them.

@NWcajun: Lol...but also, the bone isn't normally eaten, but you sure can if you want. It's not splintery or hard, its kinda spongy and papery. Sometimes I chew on the little nub of bone to get all the extra flavor out.
I personally think the best part is the tiny bit of cartiledge on the end of the bone. It's a great texture contrast to the crispy-fatty meat!

@chanterelle: aww c'mon, live a little!

@NWcajun: That has to be the comment of the week.

Funny, I was in a fantastic gastropub in London, England and this was one of the bar snacks. My mother didn't look impressed but I was wowed. My dad and I just had fresh home-made Scotch egg (still slightly soft) and black pudding-lined sausage roll instead. What a pub, the Bull and Last in case anyone is in the area (Highgate / Hampstead). I wish I'd tried the tongues now.

YES YES YES! Chichi, you are the best. I have so many wonderful memories tied to duck tongue. When I would visit my dad in Hong Kong he would always take me to Shenzhen for my favourite, duck tongue! I would love to recreate this, but has anyone seen duck tongue for sale in Toronto?

I am headed to H&M mart now!!! You say there is a bone down the middle, do you eat the bone or suck the meat off. (I'm talking about the duck tongue)

hmw0029, I am very intrigued by this kimosui.....how would one prepare that, exactly?

Thanks for all the eel-related support, guys! Next time I think I will try the nailing-the-head-to-the-board move.

That's a heartbreaking story.

Artichoke pizza. Upgrade from the birthday pizza parties you had when you were a kid, right?

Lucali

Wylie Dufresne/WD-50 (for the science!)