![Sample our Environment & Agriculture journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5934/TOC-Subject-Sample-2021-Environment-Agriculture.jpg"})
Abstract
Eels, despite their snakelike appearance, are true fish, possessing gills and very small scales. They are bottom dwelling, nocturnal in habit, and feed on invertebrates and small finfish. Eels have a peculiar life history, spending most of their life in fresh or brackish water but returning to sea to spawn. Currently, a small number of fishermen harvest eels, sold to local smokers, with smaller eels marketed locally as bait. The meat is 18.0% protein and 17.0% fat. Eel meat has a very firm texture, a high fat content, and a full flavor. Delicatessen specialties made from hot smoked eel meat such as canned jellied eel are in great demand. The need to explore the potential for underutilized species is particularly pressing. By focusing on underutilized species and robust and effective processing methods, it should be possible to create many new products and reach new markets. Eels are a vast untapped resource deserving serious consideration for establishing a domestic and a global market.