In the following you will learn everything about the eel.
We will go into detail about the size, scales, skeleton, diseases, habitat, occurrence, food, nutrition and food of the fish.
The eel has a snake-like, elongated body and reaches an average size of 60 cm. Its maximum size is 120 cm. The rear part of the eel is compressed laterally.
The fish can also weigh up to 6 kg. The Anguilla anguilla has a terminal mouth which is widely split. In addition, it has small to medium pike teeth, which can be particularly effective with its terminal mouth.
Furthermore it has very small oval scales. Unlike most other fish species, another characteristic is the closed fin space in the area of the back and the anal fin. Another striking feature of this fish is that it has no ventral fins. Its official Latin name is Anguilla anguilla.
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The life of the eel
Eels can also travel long distances over wet land. The vital oxygen is absorbed through the skin. The average age of Anguilla anguilla in the wild is up to 50 years.
In captivity an age of over 80 is possible. Eels are now considered highly endangered and threatened with extinction. This is mainly due to the excessive catch within the fishery. This causes fisheries supervisors and fisheries authorities to impose appropriate closed seasons to promote natural reproduction.
The eel is mainly fished using the bottom fishing method. The bait used to feed on it includes in particular dew worms, small fish and fish shreds. The eel is a very strong fish. Therefore heavy and strong tackle should be used. A tear-proof line is particularly important.
More detailed information about eel fishing can be found at the link provided. You will also find a large selection of display equipment for eel fishing.
Be careful with eel blood
You should also be careful when fishing for eel. Eel blood can cause inflammation of the human eye. Furthermore, the blood should not come into contact with human mucous membranes. It can cause paralysis or vomiting. However, when the eel is boiled, fried or smoked, the eel blood is neutralised.
The minimum size of Anguilla Anguilla in North Rhine-Westphalia is 50 cm (April 2014). The closed season for natural reproduction of eels is from 01 October to 01 March. The eel is also a very good food fish. There are numerous recipes for the preparation of the fish.
The meat is in any case particularly firm and rich in fat. Due to its high fat content, Anguilla anguilla is also suitable for smoking. In this case it is fried or cooked. Well-known presentation forms are the eel soup and the eel skewer.
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