Slippery goodness

Slippery goodness
Magazine: March 2008

The fact that the ichthyologists catalogue it in the eel family confirms the fact that the similarity between a conger and an eel is not just by chance. The two are quite close relatives despite their diverse habits and dimensions. Generally speaking, its flesh is not particularly esteemed yet the Italian and French cooks consider it an essential for fish soup. In actual fact it is quite tasty and versatile. It can, for example, play the leading role in excellent stews just like the eel or the moray. However, the conger is preferred because it has tastier flesh than its cousin the eel and a better consistency than that of the moray. As well as in stews, it is delicious oven baked or fried and its flesh can be used for flavoursome sauces.