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Fish, Crustaceans & Cephalopods

Beche De Mer
(Sea Cucumber)

Most longfin eels are found in Queensland and New South Wales and on Lord Howe Island.

Longfin Eels are diadromous, that is, they move from marine to fresh waters as juveniles and return to the sea as adults.  These eels live in a variety of freshwater and estuarine environments including coastal lagoons, rivers, creeks, swamps, lakes and farm dams.  Longfin eels prefer riverine habitats.

Longfin eels probably spawn in the Coral Sea waters deeper than 300m, although the exact location of spawning grounds remains unknown.  Females produce between 5 and 10 million pelagic eggs.  Within 2-10 days the eggs hatch into pelagic larvae called "Leptocephali"  The leptocephali are carried by ocean currents to the continental shelf where they develop into "glass eels" - toothless, unpigmented forms which move into estuaries with the assistance of currents and tides.  Longfin eels enter estuaries mainly in summer and autumn.

The Glass Eel stage lasts approximately 12 to 18 months, after which they develop pigmentation and functional teeth - they are then called "Elvers"  They then move from the estuaries into lakes, swamps and the freshwater reaches of rivers and creeks.  This migration takes place during spring and summer, and mainly at night.   Following this second migration the eels enter a sedentary feeding stage when they are known as "brown eels" or "yellow eels"

As Longfin eels reach maturity they move downstream to the entrances of rivers and creeks prior to commencing their spawning migration. 

A number of changes occur as they mature.  The dorsal surface becomes grey-green and the belly silvery white.  The pectoral fins and eyes enlarge, the lateral line becomes prominent and the skin thickens.  Internally, the gonads enlarge, the stomach degenerates and the anus constricts to reduce water loss.  Mature eels are referred to as "Silver Eels"

They leave the estuaries from late summer to autumn.  Some eels swim distances further than 3000 kilometres.

Angling for Longfin Eels:

Cooking Longfin Eels:

The name and appearance of eels inhibit some Australians from eating any of the species, even though they are considered a delicacy in other countries.

When purchasing eels, try to find ones that have been purged (the digestive system emptied of wastes by holding them in clean water) for 3 -7 days, or eels that are caught or cultured in brackish water.

Eels are becoming increasingly available live and chilled. They are most commonly used smoked and in casseroles, p tÈs or soups, but are also delicious grilled or barbecued. If barbecuing, it helps to steam the eel first in an Asian-style steamer. For kabuyaki, the fillets are grilled and steamed alternately up to five times.

Poaching is also an excellent way of preparation because eels are gelatinous. If left to cool, the poaching liquid forms a fragrant jelly for use in sauce preparations. The eel can then be used in soups formed from the poaching liquid, or in p tÈs or casseroles.

Serve with tapenade or eggplant relish or try spit- or char-roasting eel, complemented with deep-fried capers and pickled beets. Eel lends itself also to the flavours of chilli, shallots and soy for an Oriental-style dish.

Eel cutlets and steaks present beautifully, especially when grilled on a very hot plate and served with a rich, red wine and balsamic vinegar reduction.

Jellied eel is popular in Europe. Smoked eel is becoming more readily available in Australia.

Eel Pie - Eels, puff pastry, flour, fish stock, egg, onion, parsley, lemon juice, nutmeg.

Eel Stew - Eels, olive oil, almonds, red pepper, onion, garlic, thyme, paprika, cayenne pepper, fish stock.

Poached Eels in Dill Sauce - Eels, wine vinegar, white sauce, fresh dill, court bouillon.

Poached Eel in Tomato & Basil - Eels, olive oil, onion, tomatoes, basil, white wine, fish stock, polenta.

Commercial Fishing for Longfin Eels:

Caught year round, with peak supplies usually in spring. However, catches vary along the coastline (e.g. the peak harvest from the Clarence River, NSW, is usually during winter). Farmed shortfin eels are mainly harvested in spring.

Wild and farmed, Mostly wild. Shortfin eels are also farmed (mainly in Victoria and New South Wales) and longfin eels are farmed in small-scale operations in New South Wales and Queensland.

Recovery Rate
Fillets: 50% from whole eel (gut in)

 

Exporters of Eel  |  Importers of Eel  |  Processors of Eel  | Wholesale Suppliers of Eel  |  Agents for Eel

See Also:  Conger Eel,  Freshwater Eel, Moray Eel

More links about Longfin Eels and Eel Information