Conger Eel
Conger verreauxi, Conger wilsoni
A white flesh eel with firm texture.
Conger Eels are marine eels. They are solitary and nocturnal.
There are two Conger species that occur in New Zealand, the Southern Conger (C. verreauxi) and the Northern Conger (C. wilsoni). The Northern Conger is restricted to New Zealand, whereas the Southern Conger occurs around both New Zealand and southern Australia.
Their flesh is less oily than the flesh of a fresh water eel.
Key Information
Family
Conger Eels are marine eels and belong to the Congridae family (Congers).
Physical attributes
Conger Eels are most commonly grey to black and occasionally have blue-black bodies and paler below, sometimes mottled. The dorsal, tail and anal fins extend almost the whole of the smooth body. They have larges eyes and mouth.
The flesh is white and firm.
Geographical location
There are two Conger species that occur in New Zealand, the Southern Conger (C. verreauxi) and the Northern Conger (C. wilsoni). The Northern Conger is restricted to New Zealand, whereas the Southern Conger occurs around both New Zealand and southern Australia.
Market Names
- New Zealand: Conger eel, Southern Conger
- Commonwealth of Independent States: Morskoi ugor
- The Netherlands: Zeepaling
- France: Congre de Nouvelle Zélande
- Germany: Meeraal
- Greece: Mougri
- Italy: Grongo
- Japan: Kuroanago, Anago
- Korea: Baem jang eo
- Spain: Côngrio
Locations Caught
Profile
Average weight
3-5 kg
Average length
100-120 cm
TACC i
n/a
Talley's catch
<100 tonne
Nutritional information
Average quantity per 100g
Energy
402 kJ
Protein
17.6 g
Fat, total
2.8 g
Carbohydrate
0.3 g
Seasonal availability
Flavour and cooking
Conger Eel have white flesh, of a firm texture. The flesh is less oily than freshwater eels and holds together well when cooked.
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