Recipe: Conger Eel Recipes (5) - I think you are referring to the mighty Conger eel.

Here is some information of the Conger Eel:

"Identification:
There are eight distinct species of Conger found in the Atlantic, but Conger oceanicus is the largest and most common. Specimens up to 250lbs have been taken by commercial fisherman although any fish caught on rod and line over 70lbs would be considered a specimen. The Conger has a scaleless skin and its upper jaw extends beyond its lower. Colouring very much depends on the type of seabed it inhabits. On rocks, the back is charcoal grey and the underparts are pale, but over sand the back is a light-grey brown. The margins of the dorsal and anal fins are black. The conger can normally be differentiated from another eel merely by its size. However, small fish can be identified by the dorsal fin beginning at the pectoral fins and running the length of its body. The dorsal fin on a silver eel begins well back from its pectoral fins.

Breeding:
The breeding cycle of the Conger is still something of a mystery due to the enormous distances that they will travel to spawn. It is thought that the Conger migrate to the Sargasso Sea in the sub-tropical Atlantic to breed, spawning at depths of 10,000 to 12,000 ft. The larvae are transparent and flattened, and drift at the surface for up to 2 years before reaching the shoreline where they become cylindrical. At this stage they are still transparent and about 3 inches long. The full colouring appears by the time the eel is 12 inches long.

Habitat:
Conger Eels favour very rough ground and inhabit deepwater wrecks, reefs and broken ground. In shallow waters Conger are mostly nocturnal feeders, but in depths of 60ft or more they feed at any time.

Food:
Conger are bottom feeders more than capable of catching live food. They will hole up in a wreck or rough ground and ambush lesser species. They will take fish baits, crab, cuttlefish and squid. The most popular bait is a mackerel 'flapper' produced by taking the whole fish and removing the backbone and tail, allowing the flanks and innards to flutter in the tide. If it is available, a whole live pout can prove deadly.

Range:
English Channel, North Sea, Irish Sea

Additional Notes:
Conger eels have extremely sharp teeth and strong jaws. Hook lengths should be constructed of wire or heavy duty monofilament to avoid being bitten through. Conger stay alive for long periods out of water and great caution should be exercised when unhooking. Conger flesh is relatively tough but eating quality is fair if cooked properly, often as Conger steaks.


Useful Contacts: British Conger Club
DIANNE BYRNE, BCC SECRETARY, 2 DRAKE COURT, 264 CITADEL ROAD,PLYMOUTH. PL12PY.
EMAIL. secretary@congerclub.org

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GRILLED CONGER EEL

1 kg conger eel
fine salt, to taste

You'll need a conger eel that weighs about 1 kg, so that it isn't too thick or too small. Open up the belly and remove the intestines. Wash well and put aside to drain. Make a deep cut along the back, hold it open and sprinkle fine salt into the cavity. Sprinkle salt along the sides and in the open belly. Hang it out by the head in a sunny spot. Leave for a few hours, then hand in the shade in an airy place. On the following day repeat the sun/shade procedure. By the third day the eel should begin to smell like salted fish. Its skin will have wrinkled a little and the fish will resemble salted fish rather than fresh fish. It is now ready for grilling. Cut into pieces and grill. Cook for a little less time than you would fresh fish.

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CONGER EEL WITH CIDER

Here is our first simple recipe for our favorite fish, Conger Eel. Make sure those fillets are also skinned before use. Using the sharpest of knives is the answer. The nice thing about this recipe is that there will be a handy bottle of Cider around whilst it's cooking.

4 conger eel steaks about 100G or 4oz each
2 tbsp olive oil
1 onion, chopped
flour for coating
cider a bottle (most for tasting whilst cooking)
salt and pepper
thyme
parsley
bay leaf
4 sliced eating apples

Cooking:
Heat oven to Gas Mark 6/400 degrees F or 200 degrees C. Heat the olive oil in a frying pan and cook the onion until soft.

Dip the fish steaks in the flour and add to the pan, browning quickly on each side.

Place steaks into an ovenproof dish. Pour over sufficient cider to come halfway up the side of the steaks. Season with salt and pepper. Add thyme, parsley and bay leaf.

Bake for 15-20 minutes, basting halfway through.

Serve with sliced apple which has been fried gently in a little butter and some vegetable such as sliced baked potatoes sprinkled with cheese and fresh carrots.

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Conger Eel Pasta

15 ounce can of Vegetable Raviolis (Available from Tesco, Asda etc.)
4 ounces of Conger Eel, chopped
1/4 cup diced onion
1/2 cup of cocktail sauce
1/2 tablespoon ground dried basil
1 tablespoon sesame oil
3 tablespoons of olive oil

Drain the sauce from the can of raviolis into a pan to use later.

Microwave the raviolis for one minute.

Saute the "Conger Eel", ravioli sauce, onion, cocktail sauce, and basil flakes in sesame and olive oil.

Put the cooked ravioli on pre-warmed plate and spoon the "eel" sauce over it.

Makes about four servings.

There are about a dozen raviolis in a can.

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GRILLED CONGER EEL (WITH GARLIC, LEMON AND CAPER SAUCE)
This recipe is lightening quick to complete.

225 to 275g of Conger Eel
1 dessert spoonful of Olive Oil
1/2 smallish onion, finely chopped
1 clove of garlic, chopped
1oz butter
1 level teaspoonful of sugar
3 fl oz dry white wine or dry cider (75ml)
1 oz capers (25g) drained
1 dessertspoon lemon juice
1 teaspoonful grated lemon zest
1 tablespoon fresh chopped parsley, salt and freshly milled black pepper

First rinse and dry the Conger fillet or steak with a clean cloth or kitchen paper. Preheat the grill and while that's happening line the grill pan with foil and paint foil liberally with olive oil.

Then place the fish on the foil and paint the top of the fillet or steak with olive oil and season with salt and freshly milled pepper. Next grill the fish for about 3 to 4 minutes, then turn over, baste with the juices and grill the other side for the same time.

Meanwhile, in a small saucepan soften the onion and garlic in the butter for about 5 minutes. Then stir in the flour to soak up all the juice and gradually add the wine, a little at a time, stirring all the while to make a smooth sauce. Next add the capers, lemon juice and zest. Simmer the sauce gently for about 5 to 6 minutes.

When the Conger Eel is sufficiently grilled, transfer it carefully to a plate using a fish slice. Pour any juice in the foil into the sauce, stir in the parsley. Then pour over the fish on the serving plate. Serve with new potatoes.

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CONGER-CHOWDER
This is just the meal to have after a long days fishing, particularly if your cold and wet.

250 g Conger Eel
200 ml Water
50 g Bacon
1 medium sized potato
1 1/4 Onions chopped
500 g Creamed Corn
250 ml Milk

Peel the potato and cut into chunks. Put the chunks into saucepan with the water, and cook with a pot cover over medium heat for 10 minutes. The cut the Conger Eel into fish in chunks, mix in with the potatoes, and continue to cook for 10 more minutes (keep covered). While these are cooking, fry the bacon until it is crisp and then of the grease by placing on paper towels.

Fry the onion in the bacon grease. Add the creamed corn to the fish and potatoes. Add the milk to the onions. Crumble the drained crisp bacon and add to the milk mixture. Bring the milk mixture to serving temperature, add the fish mixture, and serve into large soup bowls. Warm bread rolls with a nob of butter enhance the dish. Enjoy. Great on a cold wet winters day and we get many of those!