Glossary of terms

The European eel is a freshwater fish with an elongated snake-like body that inhabits European rivers and lakes. It has fatty, delicate flesh with a distinctive flavor, most commonly smoked, grilled, or baked. The eel is considered a delicacy in many European and Asian cuisines. Its meat is rich in omega-3 fatty acids and vitamin A. The eel undertakes a fascinating migration to the Sargasso Sea to reproduce.

European squid is a marine cephalopod with an elongated body and ten tentacles, inhabiting the waters of the Atlantic Ocean and Mediterranean Sea. It is among the most popular seafood in cuisines around the world. Squid meat is white, tender, and mildly sweet in flavor. It is most commonly prepared fried in batter as calamari, grilled, stewed in tomato sauce, or stuffed with rice and herbs. It is crucial not to overcook squid, as the meat becomes tough and rubbery. Squid is rich in protein, selenium, and vitamin B12.