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A very young common eel (about 6-7cm in length, 2-3 ins). By the time they arrive in Britain, they have completed an epic two-year swim from the Sargasso sea, where North and South Atlantic currents meet and where they're spawned. Traditional methods of cooking them involve dusting them with flour and frying them like whitebait, or tying them in a cloth and rendering them through long steaming and boiling into an 'elver loaf'. See 'Eel'