It has no pelvic fins, and the dorsal and anal fins are fused with the caudal or tail fin. The eels have an elongated body and live in shallow, sedentary waters. Eels are very agile fish, capable of moving in any direction, even backwards. The European eel and other freshwater eels are eaten in Europe, the UK, and other places. The eel was an inexpensive, nutritious, and easily accessible food source for Londoners before World War II. Traditional east London foods are jellied eels and pie and mash. European eels were once so abundant in the Thames that nets were placed as far upstream as London, and eels were a staple for the city’s poor.
Eels have a very distinctive flavour. They also taste strong and so can be used as an ingredient or as part of a dish. As can be seen, there are some real lumps of meat on these chopped pieces of eel. They will cook down to half this size or even smaller so you could easily make a meal out of just one or two pieces of these eels! Eel is one fish that needs no enhancement with flavours or fancy cooking techniques. It just needs to be browned well, then fried in a pan. Once browned on both sides add the chopped pieces of eel to a frying pan with butter and fry for a further couple of minutes. Then, add lemon or something else besides.
These eels have been caught using an eco-friendly fishing method and are sustainable. A third-party inspector has also certified them to show that our company complies with environmental standards. It also considers social, and environmental consequences as well as legal standards.