The conger is shaped like a large snake and has very powerful teeth. It is often confused with eels belonging to the Anguillidae family, but unlike those fish the conger has a deeply slit mouth, relatively large oval (rather than round) eyes, a protruding upper jaw, and smooth scaleless skin. Its colour varies in accordance with its habitat but is always quite even.

The conger can grow to be 3 metres long and can weigh over 45 kilograms. The females are generally larger than the males. Found in most oceans, including the Atlantic, the Pacific, and the Mediterranean, the conger is particularly common in Chilean and European coastal waters. There are nine species of congers in North America, eight of which are found in the Atlantic. The black conger, which lives among rocks, often in the company of lobsters, is the most sought-after species.

Nutritional Value

Low in fat, conger is rich in potassium and magnesium.

Buying

Conger is sold whole (after it has been gutted and the head has been removed), in sections, or in slices. The firm white flesh contains few bones, except near the tail. The flavour varies according to the species and the size of the fish; the smaller the fish, the blander its taste.

Preparing

Conger is a common ingredient in bouillabaisse and matelote. It can be prepared in any number of ways-especially the flesh between the middle of the body and the head, which contains fewer bones than the flesh near the tail.