Eel

True eels are a place of fish, which consists of 4 suborders, 19 families, 110 genera and 400 species. Most eels are predators.

The flat and translucent larva of the eel is called a leptocephalus. A young eel is called an elver. Most eels prefer to dwell in shallow waters or hide at the base layer of the ocean, sometimes in holes. Only the Anguillidae family comes to fresh water to dwell there (not to breed). Some eels dwell in deep water (in case of family Synaphobranchidae, this comes to a deepness of 4,000 m), or are active swimmers (the family Nemichthyidae - to the depth of 500 m).

Eels lack pelvic fins and the linked skeletal structures. The pectoral fins (in those species that have them) are midlateral in position and lack the post temporal bone, which connects the shoulder strap to the skull. The caudal and anal fins are long, typically connecting with the tail (caudal) fin. The caudal fin lacks rays or may be absent. The body is extremely elongated. The number of rays of the gill webbing ranges from 6 to 51, though occasionally they are absent altogether. The scales are cycloid or absent.

Depending on their species, eels can achieve from 10 cm to 3 m, and weigh up to 65 kg. Freshwater eels (unagi) and marine eels (Conger eel, anago) are usually used in Japanese cuisine. Unadon is a very well-liked but rather expensive food. Eels are used in Cantonese and Shanghai cuisine too. The European eel and other freshwater eels are eaten in Europe, the United States, and additional places around the world. A traditional East London food is jellied eels. The Basque delicacy angulas consists of deep-fried elvers.