Fatty, Firm-textured Fish
The flesh of fatty fish is darker in color and usually packs more nutrients (including heart-healthy omega-3 fatty acids) than leaner choices. It also tends to have a "fishier" flavor.
These haven't caught on much in the U.S., but they're highly prized in Europe and Japan for their rich, firm meat and terrific flavor. Freshness is crucial, so always buy live eels. Smaller eels are more tender. This category includes conger eel = conger = anago, which are tough saltwater eels that are sometimes available in fish markets in the spring and summer, elvers = angulas = baby eels, which are about an inch long and very expensive, and freshwater eel = unagi.Learn more