In this installment of Cooking Healthy in Indian Country, Meagen Baldy shows viewers how to prepare lamprey eel, which is a food indigenous to Natives in Northern California, with kale and savoy cabbage.
“We eat it traditionally,” she says in the video. She continues to explain that around this time of year “our Native boys go out to the mouth of Klamath and they hook the eel out of the ocean as it travels out of the river.”
In this preparation she says the eel ends up tasting sort of like bacon. The eel is cut up and fried, and the kale and savoy cabbage is chopped and sautéed in sesame oil.