Long, slippery freshwater fish caught in weirs and ponds, rich with fat and distinctive in flavor. River-folk and pond-keepers eat eels fresh, smoked, or salted; the oily meat preserves well. An eel is gutted and left whole, then boiled or fried, and its rich stock makes a fine aspic or soup base.
Eels
Fresh freshwater fish; rich fat, distinctive flavor, preserves well smoked.