Introduction:
The eel is a popular edible fish characterised by its extremely fatty meat. It is found in both freshwater and saltwater, depending on its life stage.
Use/Preparation:
The fresh edible fish "green eel" tastes good boiled, baked, braised, but it can also be eaten smoked, marinated and in jelly.
Health:
Its high fat content makes it difficult to digest, but in addition to healthy omega-3 fatty acids and a high amount of protein, its meat provides vitamins (D, E) and minerals (calcium, potassium, magnesium). Eel is not recommended for histamine intolerance. Especially smoked, marinated or long-stored eel, like all long-matured and stored foods, contains high amounts of histamine. It is recommended to consume it freshly caught or frozen if possible.
Alternatives:
Other fish rich in omega-3 fatty acids are salmon, herring, mackerel and trout.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 184/770 |
| Fat | 11,7 g |
| Healthy fatty acids | 2,36 g |
| Carbohydrates | 0 g |
| Sugar | 0 g |
| Protein | 18,4 g |
| Salt | 0 g |
