Eel

Angula , also known as rula or raul, is the name given to the eel fry, the only fry allowed by fishing laws. When found in fish markets, it is usually 1 g in weight, measuring just under 8 cm in length. The elvers commercialized are usually cooked, if they are alive they are transparent. This fish, due to its high market price, has a cheaper substitute known as gluttony and made with pollock-based surimi from Alaska.

Summary

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  • 1 Features
  • 2 Culinary uses
  • 3 Eel substitute
  • 4 Nutritional value
  • 5 Sources

characteristics

The eel is the fry or young of the eel, which makes long migrations to reproduce, from the headwaters of European rivers to the spawning grounds in the sea. Some specimens make a journey of more than 5000 km to the Sargasso Sea , over two or three years to get there from Europe . On the route they do not need to feed. Eels can meander over land for several kilometers by breathing through the skin.

In the early stages of birth, all eels are female, and over time some change their sex. They are transparent and have a size of 5 to 6 cm. The eels that survive in the rivers change color: the yellow eel has a brown back and over time it changes to green and finally to silver.

Culinary uses

In Spain it was traditional in the gastronomies of Vizcaya , Asturias , Tuy and Guipúzcoa but its popularity has spread to other parts of the territory. The best-known dish is eel from Bilbao served in a clay pot with garlic, olive oil and smoked chilli. However, it is also known in the French cuisine of the Nantes, La Rochelle and Bordeaux regions.

The eels are usually bought pre-cooked, usually vacuum-packed, in this case they have a white or slightly black color. It basically depends on the time they have spent in the river; Black has spent more time and is generally less valued. In the case of acquiring live, they are usually killed with tobacco dissolved in water, then they are washed (with the main objective of removing the slime and small sticks and branches left in the sieve) and later they are cooked in a brine where they acquire the white color habitual.

It can also be found made in salads or as an accompaniment to fish or seafood dishes.

Eel substitute

High prices for eels in fish markets, coupled with a shortage of eels in rivers, have made a substitute for eels made from pollock-based surimi from Alaska very popular . It is popularly known as “gluttony”, a name that really corresponds to a specific trademark of said product. To make a kilo of surimi, five kilos of fish are necessary . The food industry has been gradually improving the qualities and similarities, and for a long time substitutes that imitate the grayish colors and eyes of the original eel have been the majority.

Nutritional value

  • Energy(Kcal) 205
  • Protein(g) 16.3
  • Total Fat (g) 15.5
  • Saturated (g) 3.15
  • Monounsaturated (g) 9.94
  • Polyunsaturated (g) 1.48
  • Cholesterol(mg) 50
  • Calcium(mg) 30
  • Iron(mg) 1.0
  • Zinc(mg) 1.8
  • Sodium(mg) 90
  • Potassium(mg) 270
  • Vitamin A(µg) 1,000
  • Vitamin B3(µg) 8.5
  • Vitamin B9(µg) 13.0
  • Vitamin B12(µg) 1.0

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