Conger Eel

I feel strangely attached to the conger eel: sorry for it in the aquarium sulking in a broken chimney pot, and reverent of the big line-breaking brutes lurking in the inky black wrecks 50,000 leagues under the sea. Although many people are put off by the conger’s faded appearance, the meat has a surprisingly firm and delicious flesh, which is not greasy, unlike some other types of eel. The meat also allows for a little overcooking if accidentally ignored, as it does not seem to dry out or fall apart. This, however, is not an excuse for sloppiness. When crispy banknotes are few and short change prevalent, it is a cheap and tasty option.