Introducing the charms of conger eel and recommended recipes

What is Conger Eel?: Diverse Species and Their Appeal

When you hear the word "conger eel," many people may think of it as a delicious sushi topping. However, there's more to the world of conger eels than that. The Conger eel family includes 27 species in 15 genera, such as the spotted conger eel, black conger eel, and flower conger eel. Of these, the spotted conger eel in particular is caught in large quantities in the Seto Inland Sea and is considered an important fishery species

Appearance and ecology

Conger eels have long, cylindrical bodies similar to those of eels, with no pelvic fins and continuous dorsal, anal and caudal fins. The surface of their bodies is scale-free and has a slimy feel. Their body color is generally dark brown or grayish brown, but some species have rows of white spots on their heads and sides. Garden eels have very long, slender bodies and a variety of patterns, such as stripes and spots, which makes them very different from other conger eels

Conger eel season and how to choose it

Conger eel can be enjoyed all year round, but its flavor is especially special in the summer. When choosing fresh conger eel, it's best to choose ones that don't feel dry when split, and ones that don't have any fat floating on top when grilled. Conger eel is rich in vitamin A, making it a nutritious and healthy food

How to eat conger eel deliciously

Conger eels can be enjoyed in a variety of ways. They are popular as tempura, simmered dishes, teriyaki, and even as an ingredient in chirashizushi (sushi with sashimi). Conger eels from Tokyo Bay, Akashi in the Seto Inland Sea, Matsushima Bay, and Ibaraki are particularly popular, and many imported conger eels are also available

Here we will introduce some delicious recipes using conger eel

Softly simmered conger eel

• Ingredients (4 servings)
  • Conger eel (opened): 8 pieces (approx. 300g)
  • Ingredients for the broth (salt, mirin, powdered sansho pepper: a little)
• How to make it
  1. Wash the processed conger eel in water and drain
  2. Bring the broth ingredients to a boil in a flat pan and add the conger eel. Cover with a drop lid and once boiling, simmer over low to medium heat for 10 to 15 minutes, then let cool
  3. Add mirin to the broth and reduce it while skimming off any scum to make a sauce
  4. When ready to eat, the conger eel is quickly grilled, then coated with the sauce and sprinkled with powdered sansho pepper

Conger eel tempura

• Ingredients (4 servings)
  • Conger eel (opened): 8 pieces
  • 4 small eggplants (cut into strips)
  • LL chili pepper (cut): appropriate amount
  • Grated daikon radish, ginger (grated), lemon or sudachi citrus: as needed
  • Tentsuyu ingredients (salt, frying oil, flour)
• How to make it
  1. Remove the slime from the conger eel, wash it with water and wipe it dry
  2. Bring the ingredients for the tentsuyu sauce to a boil over medium heat, then simmer over low heat for 3-4 minutes, then turn off the heat, let it sit for 3-4 minutes and strain
  3. Mix the egg yolks and cold water and sift in the flour to make the batter
  4. Heat oil to 160°C and quickly deep fry the eggplant and LL chili peppers. Coat the conger eel in flour, coat it in batter, deep fry until crispy, and fold it in half with chopsticks
  5. Serve in a bowl and enjoy with tempura sauce

These recipes will allow you to fully enjoy the deliciousness of conger eel. Enjoy its unique flavor and soft texture at home