Sole of Discretion
Conger eel has a firm, meaty texture and an almost pork-like flavour. There are nearly 200 types of conger eel and, as are normally caught as a by-catch, haven’t been particularly recognised for their flavour.
The fillets can either be grilled, pan-fried or casseroled. The firm, strong flavour of the meat works well with bacon, garlic, white or red wine, and smoked paprika. Conger eels are sometimes used to make Caldeirada, a Portuguese fish stew. They are also popular in South America, Japan and China and are growing in popularity in the UK
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