The crustaceans and fish which form the diet of the conger eel or sea eel 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. It may grow as long as 8 ft in length, though smaller ones are considered to have better flavour. The ones in the photograph are just about recognisable from their elongated heads.
