Farmed eel skin on

Farmed Eel

Fresh farmed eel is a rich and distinctive fish with tender, succulent and naturally oily flesh. Controlled aquaculture allows eel to be supplied in several consistent weight grades. The eel is available in different preparations, including whole live fish and gutted eel, making it suitable for a broad range of traditional and contemporary culinary applications.

Flavour & texture

Rich and full-flavoured, with tender, succulent and naturally oily flesh. Its natural fat content helps the meat remain beautifully moist during cooking.

Culinary applications

Excellent for pan-frying, grilling, smoking and stewing. Eel is traditionally used in classic eel dishes but can also be incorporated into contemporary starters and main courses. Its rich and firm texture makes eel particularly suitable for grilling and smoking.

Product specifications

• Species: European eel
• Scientific name: Anguilla anguilla
• Product: Whole live or gutted eel
• Condition: Fresh
• Storage temperature: 0–4 °C for processed fresh eel; live eel should be kept under the appropriate conditions for live fish
• Origin: Depending on current batch
• Farming area: Depending on current batch
• Production method: Aquaculture
• Characteristics: Rich, full-flavoured, tender and succulent

Weight & packaging

• Available farmed size grades: Approx. 120–200 g, 200–500 g and 500–800 g per eel
• Available preparations: Live, gutted with skin and gutted without skin
• Approx. weight per eel: Depending on selected size grade
• Packaging: Depending on size grade and preparation