Eels

Eels is the collective name for a number of unrelated fish species grouped in the order Apodes, with the true eels of the family Anguillidae the most familiar, all characterized by elongate, serpentine bodies that lack scales and pelvic fins. Most species are marine, including morays, congers, and snipe eels, while others undertake remarkable catadromous migrations between rivers and ocean spawning grounds. Members of the genus Anguilla are particularly esteemed as food fish, including Anguilla anguilla the European eel, Anguilla rostrata the American eel, and Anguilla japonica the Japanese eel, celebrated smoked, grilled, or as kabayaki. Their rich, fatty flesh demands careful handling against oxidation, and several stocks face severe conservation pressure from overfishing, habitat barriers, and the complex life cycle that complicates aquaculture.