Moray Eel
About the product
Thick-skinned fish, very tasty.
Origin
Historically rejected in other cuisines, in the Canary Islands its frying is a traditional delicacy.
History and Tradition
Eel-like fish from rocky bottoms, whose frying reveals a crispy texture on the outside and juicy on the inside.
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Culinary uses
Fried in small (crispy) pieces after a good marinade.
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Season
All year
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Production area
Coast (Littoral and Fish Market)
Where to find it
Producers who make it and restaurants that use it.