Cookbook:Eel

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Cookbook | Recipes | Ingredients

American eel

Eels are an order of fish, which consists of four suborders, 19 families, 110 genera and approximately 600 species.

Uses[edit]

  • The European eel and other freshwater eels are eaten in Europe, the United States, and other places around the world.
  • A traditional East London food is jellied eels.
  • The Basque delicacy angulas consists of deep-fried elver (young eels).
  • In Italian cuisine eels from the Comacchio area (a swampy zone along the Adriatic coast) are specially prized along with the freshwater ones of the Bolsena Lake.
  • In northern Germany and in The Netherlands, smoked eel is prized as a delicacy.
  • Freshwater eels (unagi) and marine eels (conger eel, anago) are commonly used in Japanese cuisine - foods such as Unadon and Unajuu are popular but expensive.
  • Eels are also very popular as food in Chinese cuisine, particularly Cantonese and Shanghai cuisine.
  • Eel is also popular in Korean cuisine and is seen as a source of "stamina" for men.