Spain

The eel is a migratory fish that lives in both freshwater and saltwater. It is often caught in winter, when it is fattier. It is traditionally smoked, which gives its flesh a tender texture and a subtle flavour.

Smoked eel is enjoyed as sashimi and pairs beautifully with steamed potatoes or an avocado salad.

Our seafood recipes are here to inspire your culinary imagination.

Ingredients: eel (Anguilla anguilla), salt. Smoked over beech and oak wood.

Average nutritional values per 100g: energy 322 kcal / 1334 kJ, fat 26g, of which saturated fatty acids 5.3g, carbohydrates 5.9g, of which sugars 0g, protein 16g, salt 1.2g.

Allergens: fish.

Storage: between 0°C and +4°C. Once opened, consume within 48 hours. Defrosted product, do not refreeze.

Best-before date / use-by date guaranteed upon receipt: minimum 14 days before opening.