Eel

Anguille

What it is

Every European eel is born in the Sargasso Sea, drifts to Europe as a transparent larva, lives decades in fresh water, then swims back across the Atlantic to spawn and die. Aristotle thought they emerged from mud; nobody has ever seen them breed.

In the kitchen

Its blood is toxic raw and destroyed by heat, which is why eel is never served raw anywhere in the world.

Goes with

Soy sauce Rice Ginger Parsley Garlic Red wine vinegar Bay leaf Lemon

Same species

Smoked eel Glass eel

Also used with

Sansho pepper Hon-mirin

In season alongside

Bonito (katsuo) Japanese amberjack (buri) Figatellu Goose Mackerel Tuna

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