Species sheet · The Edible Ocean
European conger
The long, insistent eel of rocky bottoms.
- Braised in a matelote
- Barbecued with garlic
- Tail fried in fritters
- In French
- Congre
- Scientific name
- Conger conger
- In the water
- A large eel-like fish of the north-east Atlantic and Mediterranean, living on rocky and muddy bottoms from 0 to 1170 m.
- Season & buying
- Caught year-round depending on the area; the tail is the most prized part for cooking.
- Common length
- ~100 cm
- How to identify it
- Elongated snake-like body
Scaleless, slippery skin
Dorsal, caudal and anal fins merged into one long continuous fin
On the plate
White, firm and fatty flesh, close to eel but more flavourful.
Avoid: Preparing it without removing the thick skin and slime: it gives an earthy taste.
Conger eel can reach more than 2 m in length and live for several decades.
In Umay recipes
3 Umay recipes call for it.
