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
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.