The chemical composition of river eel is in many ways similar to the composition of its marine counterpart, but differs in the amount of protein, which is much higher in conger eel. But in terms of the amount of fat and calories, conger eel is inferior to river eel – in river eel there are three times more calories. The conger eel also contains more iodine and phosphorus than the river eel.
It must be admitted that the division of eels into river and sea species does not quite reflect the reality, since these fish constantly migrate from rivers to seas and vice versa. Both types contain vitamins A, B2, B6, PP, E, D. Eel meat also contains potassium, calcium, sodium, chromium and nickel, ash compounds, water, fatty acids.
Fatty acids contained in eel meat are necessary to maintain the elasticity of blood vessels, cell membranes and connective tissue, they contribute to the rejuvenation of the body. Regular consumption of eel meat helps against various skin problems, acne, strengthens hair, teeth and nails.
Acne is very useful for the recovery of the body after illness and injury. High-quality proteinaceous eel meat is completely digested and is a building material for body cells. The vitamins contained in it support the immune system, work as antioxidants, rejuvenating the body and preventing premature aging.
We love eel in many countries, but it probably enjoys the greatest honor in Japan. Japanese chefs prepare a special dish from eel, which is considered to be curative – “unagi”. The Japanese believe that fried eel meat helps the body cope with stress, endure heat, gain strength and endurance. And Koreans believe that eel meat effectively affects male strength, cures impotence and infertility.
European doctors recommend including eel meat in the diet as a prophylaxis against rickets. Eel is prepared in a variety of ways – fried, baked, pickled. Smoked eels are considered a special delicacy and an excellent snack for beer and dry white wine.
