To make the barbecued eel, light a barbecue or preheat the grill to high. To make the dry rub, mix together the garlic powder, dried oregano, cracked black pepper and salt in a medium bowl.

Trim off and discard the fins. Cut the eel into cross sections about 2cm thick and place them in one layer, cut side up, in a wide, shallow, heat-proof bowl. While the eel is salting, briefly ...