The eel is a snakelike fish with a tubular body and an average length of 2 to 3 feet. The saltwater or conger eel which is found on the Atlantic coast has no scales while the American eel, the freshwater version, is covered with very fine scales. It is not as popular as a food fish in the United States as it is in Europe and the far east where it is considered a delicacy.
It has a meat like flesh that is very firm in texture and has a distinctive flavor with a high fat content. They should be skinned before cooking. The best way to do this is to nail it to a board and pull the skin off with a pliers. Check out this site How to prepare – Fishfiles. The best way to cook it is to sauté, pan fry poach or bake. Click on one of the following links for easy directions for cooking.
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