Jellied Eels
There are some dishes that you want to try simply because they sound tempting and there are others that you want to run away from for the exact same reason. Jellied eels, unfortunately, belong to the latter category. This slimy delicacy is originally from the East End of London and dates back to the 18th century.
It consists of chopped-up freshwater eels that are cooked in a stock and cooled to form a jelly. It’s generally topped with white pepper, malt vinegar, and herbs, and eaten with a spoon. Apparently, it doesn’t taste fishy at all and is mild and slightly salty. We think it’s more the texture that we’d have an issue with than the taste.