Fish
Anguilla anguilla
A tier
Anguilla anguilla is the European eel—rich, fatty, firm flesh that smokes superbly and jellies in traditional British and Dutch preparations. The meat is sweet and intense, closer to rich fish than lean white fillets. Stocks are critically stressed; legal, traceable sources are essential. Smoke, stew in green herb sauces, grill kabayaki-style after filleting, or serve jellied. Always kill and prepare humanely; blood can be toxic if mishandled raw. Prefer farmed or certified sustainable programmes where available—wild European eel is heavily restricted.
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History
Low Countries and English wetlands made European eel a staple smoked and stewed fish.
Jellied eel became iconic East London fare from Thames and coastal supply.
Conservation listings tightly controlled Anguilla anguilla trade and fishing.