El sea World hides a multitude of culinary products that never cease to amaze. In fact, there are Cooks who focus all their research on those secrets found in the depths of the waters. The fish The one we will talk about today is one of the best known on the market. Maybe it's more for his flavor that for his hairsalon -It is a fish very similar in appearance to the eel, saving the distances-, or due to the fact that its consumption has been very popular since ancient times, the conger It is a highly appreciated fish and enjoyed mainly during the autumn and spring months.
The legend says that when Neptuno, god of the sea, visited Zeus on Mount Olympus, he brought him as a gift a conger. It also appears in the Andalusian cookbook and is mentioned by the Archpriest of Hita in his Book of Good Love. All This means not only that it is a highly valued fish, but that it has been so for centuries. The question is why? What is special about conger?
Fish reminiscent of eel
Perhaps it is because of its appearance - long and with a considerable size mouth - that the conger draws so much attention. Anguilliform in shape, it is a White fish who lives in the deep caves rocky shores and rarely comes out of hiding by day. Although it can be found in various parts of the Spanish geography -in the Atlantic and in the Mediterranean coast-, mainly it is in the north where it is captured. It is a large fish whose weight is between five and 15 kilos, and which usually measures approximately one meter and a half; Although it is true that more imposing specimens have been found.
The difficult but admired conger fishing
The truth is that it is a fish with a very brave character, so its underwater fishing, in addition to being admired, is a real straight for those who try to practice it. Not only because its natural habitat is difficult to access, but because when attacked, it does not hesitate to attack again: its bite is not poisonous, but yes painful; and that joins the strength of the animal. In addition, its body heals very quickly, so it is an arduous task to catch it with fishing methods under the sea.
For traditional fishing not so much effort is required. Just as it is bravo, it is also very curious and immediately go to any lure or strange movement that you see or hear.
The possibilities of the conger in the kitchen
Although for some monstrous aesthetics, the conger it has one of the most special flavors when it comes to fish. Of meat tasty and firm and easy to handle in the kitchen - it does not have scales and, although it does have thorns, they are easy to remove - this product with an intense marine flavor gives a lot of freedom when incorporating it into the culinary elaborations. However, one very important fact must be taken into account and that is that your blood may contain substances toxic; yes, thermolabile, so that when they are cooked that toxicity is eliminated.
From soups, funds, broths and fumets to paellas and even Galician pie conger eel. This fish is very versatile and leads to a multitude of recipes. In fact, the same Angel Léon has paid its particular tribute to this fish. In 2020 he presented his sea ribs, based on the bellies of corvinas and conger eels, which when cooked and presented, resembles a pork rind.
One of the most popular dishes in the Mediterranean cookbook in which this fish is involved is that of the Ajoarriero style conger eel, accompanied with potatoes, paprika, garlic and bay leaf. And if you are looking for something more international, it is worth mentioning the conger caudillo, very typical in Chilean gastronomy and to which the poet Pablo Neruda dedicated a poem: La Oda al Caldillo de Congrio, in which the recipe is mainly described.
You have already seen that the conger, a product of the spring season, is a very interesting food with many possibilities. His appearance may not be the most attractive, but without a doubt his taste makes him a true marine gem. Have you ever tried it?
