Glass eel ◆
Civelle (pibale)
| Latin name | Anguilla anguilla |
|---|---|
| Family | Fish & seafood |
| Origin | Gironde & Adour estuaries |
| Season (France) | December – March |
| Flavour | Delicate · Mild · Marine |
| Typical price (France) | 400–1000 €/kg |
What it is
They reach the Gironde and the Adour after two or three years drifting from the Sargasso, transparent and about six centimetres long, and the fishery now runs on quota with every kilo traced because the species is critically endangered. Prices climbed high enough that Spain answered with gulas - surimi threads with two ink dots for eyes - now more common on Spanish tables than the fish.
In the kitchen
Seconds, not minutes: garlic and chilli warmed in olive oil, the civelles tipped in, a count of twenty, straight to the table in the earthenware they cooked in. They carry almost no flavour of their own, so the oil and the garlic are the dish.
Goes with
Garlic Olive oil Chili pepper Parsley Egg Espelette pepper Lemon
Same species
In season alongside
Cod Tiger pufferfish (torafugu) Haddock Hake John Dory Oyster mushroom
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