Longfin Eel

When Caught

Caught year round, with peak supplies usually in spring. However, catches vary along the coastline (e.g. the peak harvest from the Clarence River, NSW, is usually during winter). Farmed shortfin eels are mainly harvested in spring.

Live eels (mostly longf

Important Features

Wild/Farmed: Wild and farmed, Mostly wild. Shortfin eels are also farmed (mainly in Victoria and New South Wales) and longfin eels are farmed in small-scale operations in New South Wales and Queensland.
Habitat: Freshwater and estuarine, Eels are caught and farmed in freshwater or brackish water, but migrate to saltwater to breed.
Recovery Rate: Fillets: 50% from whole eel (gut in)

Longfin Eel Research

FRDC provides a comprehensive search of the latest research papers and images on Longfin Eel

Remarks

The name and appearance of eels inhibit some Australians from eating any of the species, even though they are considered a delicacy in other countries.

When purchasing eels, try to find ones that have been purged (the digestive system emptied of wastes by holding them in clean water) for 3 7 days, or eels that are caught or cultured in brackish water.

Imports

Europe:: smoked
New Zealand:: chilled and smoked

Common Size

>100cm

Overseas Names

Europe: smoked

New Zealand: chilled and smokedl

Grading

The name and appearance of eels inhibit some Australians from eating any of the species, even though they are considered a delicacy in other countries.

Longfin Eel (Anguilla reinhardtii)

Photograph by CSIRO

Nutrition Facts

per 100g of raw product

Kilojoules	na
Cholesterol	26mg
Sodium	na
Total fat (oil)	1.5g
Saturated fat	33% of total fat
Monounsaturated fat	42% of total fat
Polyunsaturated fat	25% of total fat
Omega-3, EPA	31mg
Omega-3, DHA	80mg
Omega-6, AA	90mg

Cooking Ideas

Bake	Boil	Deep Fry
Grill/barbecue	Poach	Raw
Roe	Roe & Milk	Salted
Shallow Fry	Smoke	Steam/microwave

Note: Cooking Ideas identified by dark bold text are relevant to this species

Eels are becoming increasingly available live and chilled. They are most commonly used smoked and in casseroles, p tÈs or soups, but are also delicious grilled or barbecued. If barbecuing, it helps to steam the eel first in an Asian-style steamer. For kabuyaki, the fillets are grilled and steamed alternately up to five times.

Poaching is also an excellent way of preparation because eels are gelatinous. If left to cool, the poaching liquid forms a fragrant jelly for use in sauce preparations. The eel can then be used in soups formed from the poaching liquid, or in p tÈs or casseroles.

Serve with tapenade or eggplant relish or try spit- or char-roasting eel, complemented with deep-fried capers and pickled beets. Eel lends itself also to the flavours of chilli, shallots and soy for an Oriental-style dish.

Eel cutlets and steaks present beautifully, especially when grilled on a very hot plate and served with a rich, red wine and balsamic vinegar reduction.

Jellied eel is popular in Europe. Smoked eel is becoming more readily available in Australia.

Flavour: Medium, Some of the larger eels taken in rivers and lakes can have an earthy flavour. Deep skinning of the eel yields flesh with a lighter flavour and lower fat content.
Oiliness: High, Larger eels usually have quite oily flesh in addition to a fatty layer under the skin. Saltwater eels are less oily than freshwater eels and wild-caught eels are often less oily than cultured eels.
Moisture: Medium
Texture: Medium, Conger eels have firm flesh.
Flesh Colour: Pink or yellowish white
Thickness: Thin fillets
Bones: Fine bones, but these are restricted to the abdominal cavity. Usually the flesh is eaten off the bones.
Price: Eel flesh is low-

Suggested Wines

With char-roasted eel, or when served with tapenade or eggplant relish, select a rosÈ or lighter-textured red wine such as a pinot noir. Eels have a robust flavour and in combination with charred flavours and olives, red wine styles are preferred. Generally, lighter red styles such as cabernet rosÈ or nouveau , or varietals such as grenache or delicate pinot noirs complement the flavour of eels.

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