Conger eel, sea eel. The crustaceans and fish which form its diet contribute to its own good flavour. It is usually sold in steaks. It has few bones and good firm flesh with excellent flavour. The neck end has a better ratio of flesh to bone so is better for cooking as steaks, whereas the tail end, which is bonier, makes a useful addition to soups and stocks.
"Conger eel in the style of the muleteer." Conger eel cooked with large amounts of garlic. This dish is thought to have originated from the muleteers' desire to cover up the taste of conger eel which was going off as they transported them inland, despite the salt and ice in which they weer packed.
