Eel

Eel is a snake-like freshwater fish with smooth, slippery skin and fatty, intensely aromatic flesh. The meat has a greyish to brownish colour and a high fat content, which makes it exceptionally juicy and flavourful. The European river eel (Anguilla anguilla) is an endangered species, making it a rare and expensive delicacy. In Central European cuisine, it is traditionally smoked, giving it an intense golden colour and unmistakable taste. In Japanese cuisine, it is known as unagi and is served grilled with sweet teriyaki-style sauce over rice. It is also well suited to frying, grilling or use in fish soups. It is a rich source of omega-3 fatty acids and vitamin A.