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    Kitchen Dictionary: eel

    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.

    plural: eels

    Ingredient

    Season: available year-round

    How to select: Refrigerate and use within 1-2 days.

    How to prepare: Remove the thick, tough skin and outer layer of fat before cooking.

    More Eel Recipes
    Popular Eel Recipes
    Japanese Tsume and Tare - Nitsume or Thick, Sweet Eel Sauce
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    Nutrition Facts

    Calculated for 1
    Amount Per Serving %DV
    Calories 0
    Calories from Fat 0 (0%)
    Total Fat 0.0g 0%
    Saturated Fat 0.0g 0%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.0g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 0mg 0%
    Potassium 0mg 0%
    Total Carbohydrate 0.0g 0%
    Dietary Fiber 0.0g 0%
    Sugars 0.0g
    Protein 0.0g 0%

    How is this calculated?

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