European conger
Congre
| Latin name | Conger conger |
|---|---|
| Family | Fish & seafood |
| Origin | Northeast Atlantic & Brittany |
| Season (France) | September – February |
| Flavour | Meaty · Marine · Mild · Rich |
| Typical price (France) | 7–13 €/kg |
What it is
It has no scales and no pelvic fins, never leaves salt water, and the females reach two metres; once they mature for the spawning migration they stop feeding altogether and their teeth and bones begin to break down. Brittany buys it by the section, because the two ends of the fish are two different ingredients.
In the kitchen
Buy the head end and only that: the tail half is a thicket of hair-fine bones that no filleting solves. Keep every trimming - conger gelatine sets a fish stock more firmly than any other bone in the box.
Goes with
Potato Saffron Leek White wine vinegar Tomato Garlic Parsley Bay leaf
Same species
In season alongside
Swordfish Albacore Bonito (katsuo) Grey mullet Gurnard Mackerel
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