Eels are popular in Europe and Japan, where many consider their rich, sweet, firm meat a delicacy. This rather long, snakelike (freshwater or saltwater) fish has smooth, scaleless skin. Fresh eels under 2 pounds will be more tender. The saltwater conger eel, a relative of the common eel, can reach 10 feet in length and weigh over 170 pounds. Conger eel meat is very tough, and typically used in soups or stews. Eel is also available jellied or smoked.
Refrigerate and use within 1-2 days.
Remove the thick, tough skin and outer layer of fat before cooking.