What are jellied eels?
Jellied eels are a traditional London dish of chopped eels boiled in a spiced stock that sets into a jelly when cooled. They are usually eaten cold with vinegar and are associated with the East End.
Eels were once plentiful in the River Thames and were a cheap, nutritious food for poor Londoners in the 1700s and 1800s.
The eels are cut into pieces, boiled with herbs and spices and then allowed to cool. The natural gelatin in the eels causes the liquid to set.
East End tradition
Jellied eels are sold in traditional pie and mash shops and at seafood stalls, such as those at markets in the East End.
The dish is less popular today, and eel populations have declined, so most eels used are imported.
Many people find jellied eels an acquired taste because of their texture. However, they remain a symbol of Cockney culture.
Eels are often served with chili vinegar. Some shops also serve stewed eels hot with parsley sauce.
Tubby Isaacs, a famous jellied eel stall in Aldgate, operated for most of the 20th century.