The eel pout or mutton fish is a relative of the cod but with the appearance of an eel, in which manner it is cooked. It is a freshwater fish with a yellowish, elongated cylindrical body, speckled with brown and covered in slime. Reminiscent of the burbot it can grow to 1 meter (3 ft) in length. In France it is particularly abundant in the lakes of Savoy. Once caught it is skinned and then prepared in the same way as a lamprey or an eel. Its oily and almost boneless flesh is very popular. However, in France, it is primarily eaten for its enormous liver which is made into pâté or it is fried in the same way as calf’s liver.