Fish

Shortfin Eel

B tier

Shortfin eel usually refers to Anguilla australis of Australia and New Zealand—rich, firm flesh long used by Māori and Australian cookery, excellent smoked or grilled. Flavour is robust and oily, comparable to other temperate anguillids. Hot-smoke, barbecue, or stew. Respect indigenous fishery rights and local sustainability rules; some stocks are managed carefully. Skin is tough—remove or score. Shortfin eel is a Southern Hemisphere answer to the smoked eel tradition of the north.