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Most eels live in the shallow waters of the ocean and burrow into sand, mud, or amongst rocks. A majority of eel species are nocturnal and thus are rarely seen. Sometimes, they are seen living together in holes, or "eel pits". Some species of eels live in deeper water on the continental shelves and over the slopes deep as 4,000 metres (13,000 ft).
Glass eels. Freshwater eel poaching and smuggling have emerged in recent years as a direct response to the sustained popularity of eels as food combined with the eels' low population, endangered status, and subsequent protections. Freshwater eel are elongated fish in the Anguillidae family of ray-finned fish.
The term "eel" is also used for some other eel-shaped fish, such as electric eels (genus Electrophorus), swamp eels (order Synbranchiformes), and deep-sea spiny eels (family Notacanthidae). However, these other clades , with the exception of deep-sea spiny eels, whose order Notacanthiformes is the sister clade to true eels, evolved their eel ...
Traditional pie, mash, and eel shop, Walworth, South East London. Jellied eels is a traditional English dish that originated in the 18th century, primarily in the East End of London. The dish consists of chopped eels boiled in a spiced stock that is allowed to cool and set, forming a jelly. It is usually served cold.
Moray eel. Moray eels, or Muraenidae (/ ˈ m ɒr eɪ, m ə ˈ r eɪ /), are a family of eels whose members are found worldwide. There are approximately 200 species in 15 genera which are almost exclusively marine, but several species are regularly seen in brackish water, and a few are found in fresh water.
The Congridae are the family of conger and garden eels. Congers are valuable and often large food fishes, while garden eels live in colonies, all protruding from the sea floor after the manner of plants in a garden (thus the name). [2] The family includes over 220 species in 32 genera.
Eel kabayaki on rice Eel kabayaki shop. Ukiyoe by Katsukawa Shuntei, 1804–1810. Kabayaki (蒲焼) is a preparation of fish, especially unagi eel, [1] where the fish is split down the back [2] (or belly), gutted and boned, butterflied, cut into square fillets, skewered, and dipped in a sweet soy sauce-based marinade before being cooked on a grill or griddle.
For the Māori people of New Zealand, starved of protein after the extinction of New Zealand megafauna, the short-finned eel was a significant food resource. The short-finned eel is known to Māori as tuna, alongside the endemic New Zealand longfin eel. [11] They had a highly developed fishery for freshwater eels before the arrival of Europeans ...