Maximum length about 120 cm. Greenish-grey or olive-brown on the back, with black marbling, and greyish-white below. Behind each eye is a row of seven small orifices. A primitive creature with a round mouth, no jaw and no paired fins.
CUISINE Lampreys are bought and prepared like the eels which they resemble. But they have finer flesh. Although only one specific Mediterranean recipe for the lamprey is listed below, I believe that Lamproie à la Mode de Bordeaux used also to be made on the French Mediterranean coast. This is a sort of matelote of lamprey, for which summary directions are as follows. Clean and skin lampreys (keeping the blood) and cut them into three-inch sections. Lay these, with a bouquet garni and garlic, on a bed of thinly sliced onion and carrot, all in a buttered oven dish. Add red wine to cover and cook vigorously for 10 minutes. Remove the fish. Strain the cooking liquid and make it into a sauce with a roux (a knob of butter combined with a little flour). Cook this for 12 minutes and strain it again. Replace the fish in the dish with matching sections of lightly sauté leeks, pour the sauce over all and cook gently, uncovered, for 15 minutes. Lastly, blend the reserved lamprey blood with the sauce.
