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Fresh Water Fish
Rs 390 / KgGet Latest Price
Minimum Order Quantity: 10 Kg
Common Name: Indian Conger Eel
Scientific Name: Conger cinerues
Process type: Whole Round; Gutted and Cleaned; Chunks & Fillets (Skin On)
Size range: 1/3 kgs; 3/7 kgs; 7/10 kgs
Packing in bulk / 10 / 15 / 25 kgs per box
Method of Catch: LHP – Hand Lines & Pole Lines (Hand Operated)
Fishing Zone: FAO 051
Congers are scaleless eels with large heads, large gill slits, wide mouths, and strong teeth. They are usually grayish to blackish, with paler bellies and black-edged fins. Carnivorous fish found in all oceans, sometimes in deep water, conger eels may grow to a length of about 1.8 metres (6 feet).
Eels are becoming increasingly available live and chilled. They are most commonly used smoked and in casseroles, pâtés 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 pâtés 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.
Interesting Fact: The American conger, or sea eel, is a fierce game fish.
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