Scientific Name: Anguilla reinhardt
\nAlso known as Long-finned eel, freshwater eel
\nSeasonality: All year but mainly in summer<\/p>\n
Description:<\/span><\/strong> Cooking Tip!<\/strong><\/span> Scientific Name: Anguilla reinhardt Also known as Long-finned eel, freshwater eel Seasonality: All year but mainly in summer Description: 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 […]<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":7,"menu_order":7,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ngg_post_thumbnail":0,"footnotes":""},"class_list":["post-11","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/pages\/11","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/comments?post=11"}],"version-history":[{"count":1,"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/pages\/11\/revisions"}],"predecessor-version":[{"id":1866,"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/pages\/11\/revisions\/1866"}],"up":[{"embeddable":true,"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/pages\/7"}],"wp:attachment":[{"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/media?parent=11"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nThe 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.<\/p>\n
\nEels 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.<\/p>\n","protected":false},"excerpt":{"rendered":"