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EEL, river and Pond. The river has a pale spine with greenish reflections and a silver belly. It is better than the pond that has the dark spine and yellow belly.

It measures from 1 ½ to 2 meters long. Its flesh is soft and delicious, but indigestible and heavy.

Spawning does it at sea but is going to live in the river. The offspring are the angular.

Eel Freshness:

The fresh eel is widely used in Spanish cuisine and hard to get in the fishmongers. It usually comes with a baba that should be removed, washed quickly with cold water from the faucet, drained and dried with absorbent paper until it is left with no blood and well dry.

You should try to consume them as soon as possible. How much cooler the better.

If you buy the fish either frozen or not, you have to be careful not to lose the “cold chain”, which is why you must buy at the last moment before leaving the supermarket and if possible place it in a thermal bag for transport. When you reach your destination place it in the freezer or refrigerator.


It is prepared in short broth, fried, grilled, wine (white), or in sauce.

Eel Storage:

Immediately put in the refrigerator, if you are going to refrigerate to consume maximum the other day. Marinate or season.

Fresh raw, can be left in the fridge for a day (marinated). It is advisable to cook it immediately to be purchased and refrigerated already cooked. They can be frozen raw or cooked packed in portions.

Its crude duration, 1 refrigerated day. Refrigerated and cooked: 2-4 days approx. Frozen and cooked for 15 days. Frozen raw, about 1 month, so it has a lot of fat.

It is necessary to keep in mind the avoidance of “cross contamination”, that is to say, when storing a cooked fish should not be near one crude.

To defrost, pass the freezer to the refrigerator the night before brewing, or place in water at room temperature in the refrigerator for 10 minutes. Do not defrost at room temperature.


Freeze.  Cool.


1 month aprox.   1-4 days approx.


Handle fish with clean hands and utensils (boards, knives, bags and containers).

Fish and meat in general, they must be bought at the end of the market, so that the “cold chain” of the product is not interrupted and when it reaches its final destination, place it immediately in the refrigerator, either to freeze or to refrigerate if it is going to consume maximum the other day.

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