Fish

European Conger

A tier

European conger is the market name for Conger conger sold as steaks and whole smaller fish along Atlantic Europe. Expect a solid, almost veal-like flake compared with true freshwater eel—less oily, more stew-friendly. Portuguese, Galician, and Breton kitchens know it well. Marinate briefly, braise with tomato and paprika, or roast thick pieces with garlic. Avoid watery old fish; conger should smell cleanly marine. Excellent stock bones when not overboiled into bitterness.