Story: Te hopu tuna – eeling

Eels in a smoking chamber

Eels in a smoking chamber

Dried or smoked eel was known as tuna pāwhara. These eels have been smoked in a smoking chamber. Traditionally, Māori preserved them by partial cooking on a grating of green rods over a fire.

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Wairewa Runanga Group
Photograph by Iaean Cranwell

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How to cite this page:

Basil Keane, 'Te hopu tuna – eeling - Cooking, preserving and storing eels', Te Ara - the Encyclopedia of New Zealand, (accessed 18 April 2024)

Story by Basil Keane, published 24 Sep 2007