John, I'm surprised you don't like eel. Although I have not had an Italian version, only the Japanese smoked version, unagi, it was absolutely delicious. I usually hate fish skin, but the eel skin was thin crispy and softly cracked in the mouth, almost like a brulee when spoon is put to it. The eel itself was soft and buttery, like a good gnocchi. Truly unbelievable. I am now a fan of eel, although I'm sure there are some preps I would not care for. I've had an Italian octopus stew before, so I can't imagine not liking Italian eel.