A large fish with a snake-like body, either ash-black or light chestnut in colour, with a white belly, sometimes weighing up to 19 kilos. Its tender, white flesh is used to make fish soup.
[10]
[11]
[12]Links
[1] https://www.gourmed.net
[2] https://www.gourmed.net/glossary/all
[3] https://twitter.com/share
[4] //pinterest.com/pin/create/button/?url=https://www.gourmed.net/&media=https://www.gourmed.net/sites/default/files/styles/recipe_image_large/public/conger-eel_0.jpg?itok=rcDIP1i9&description=Conger eel
[5] https://www.gourmed.net/user
[6] https://www.gourmed.net/
[7] https://www.gourmed.net/glossary/la-la
[8] https://www.gourmed.net/syntages/kynigi-agriopapia-gemisti
[9] https://www.gourmed.net/syntages/kala-fthina/pavlova-me-rodia
[10] https://www.gourmed.net/syntages/eykoles-syntages/paegia-valenthiana
[11] https://www.gourmed.net/syntages/ygieines-syntages/maroyli-me-aromatika-kai-portokali
[12] https://www.gourmed.net/syntages/arnaki-kleftiko
