Smoked eel fillet

After the live eel has been killed, it is stripped, traditionally salted, smoked, manually filleted and last packaged and packaged. The eel (also called eel) is a finned fish belonging to the family Real Palingen (Anguillidae). The species is a migratory fish. This brown to grayish colored fish has a very elongated body that can last more than a meter. Because of the characteristic body structure, low back comb and hardly visible scales, it is easy to distinguish it from other fish. Eel occurs in large parts of Europe and northern Africa and is a resident of waters with mud bottoms. During the day, small invertebrates such as waterpipe beds and Easter shrimps are shuffled and hunted at night. Most palings reach the pentry stage between five and fifteen years in the sweet water (if there is sufficient food supply) and then return to the Easter rounds. The eel is a so-called catadrome fish that grows up in fresh or brackish water and grows up at great depth in the Sargassozee. The larvae draw, helped by the Gulf Stream to Europe.