Scientific Name: Anguilla reinhardt
Also known as Long-finned eel, freshwater eel
Seasonality: All year but mainly in summer

The name and appearance of eels inhibit some Australian from eating eels of any species even though they are considered a delicacy in other countries. It is low-priced compared to other finfish.

Cooking Tip!
Eels are most commonly used smoked and in casseroles, pates or soups, but are delicious grilled, barbecued or poached. Poaching is an excellent way of preparation because are gelatinous. If left to cool, the poaching liquid forms a fragrant jelly for use in sauce preparations. Eel lend itself also to flavours of chilli, shallots and soy for an Oriental-style dish.