Eel

Eel is a type of fish with an elongated, serpentine body, known for its soft texture and delicate flavor, making it ideal for various culinary preparations. This fish belongs to the Anguillidae family and is found in both fresh and saltwater.

Origin: Eel is primarily native to Europe, Asia, and the Americas, migrating between rivers and the ocean throughout its life cycle. In gastronomy, it is highly prized in countries like Japan, where it is used to prepare dishes such as unagi, as well as in Mediterranean and Latin American cuisine.

Properties: Eel is an excellent source of high-quality protein, omega-3 fatty acids, and vitamins A and D. Its fat content gives it an intense flavor and a creamy texture, making it ideal for grilling, smoking, stewing, or using in casseroles.

Synonyms in Spanish from Latin America: Depending on the country, eel may also be called river eel, moray eel, or simply eel. However, the most common and recognized term in recipes is eel.