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Eels and baby eels

Eels are frequently fished in the Ebre Delta, and they are one of the basic ingredients of the unique seaside cuisine there. The eel is a long, cylindrical fish with small brown or green scales. It is a migratory species which lives both in salt and fresh water. Small eels, known as "angulas", are never longer than 10cm, and are nowadays a very costly gastronomic product as fewer are being caught all the time. Adults can reach up to 80cm in length. They have an intense flavour, with solid flesh, and are often cooked in a casserole with sauce, rice and peas.
Restaurants in the Ebre Delta have recuperated a dish called "Xapadillo": eel which is cut open and dried in the sun, then preserved with salt and red pepper.





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