Living waters: tropical coast, Indian Ocean to western Pacific Ocean.

Distribution: Sri Lanka, Bay of Bengal, Indonesia, South China Sea of China, northern Australia and other sea areas.

Body shape: slender, slightly flat on the side, slender conical head, long oval eyes, cracked mouth, long and sharp kiss. The body surface is scaleless, smooth and soft, with obvious lateral holes and small dots. The pectoral fin, dorsal fin and gluteal fin are developed, and the rear part is connected with caudal fin. The dorsal side is silver gray or brown, the lower side and abdomen are milky white, the edges of dorsal fin and caudal fin are black, and the pectoral fin is orange. The general length is 50 cm, and the maximum length is 80 cm. "

The common edible large-door eels are Qing-door eels (like C. talabonoides) and Huang-door eels (C. talabon).

It is produced all the year round.

Soft skin, grayish yellow color, delicate meat and no peculiar smell are preferred.

Generally, low-temperature preservation method is adopted. After washing, marinate with salt, drain, put in fresh-keeping bags, and then put in the refrigerator for fresh-keeping.

It is a first-class edible fish with tender meat and is a very famous material for making fish eggs. The swim bladder can be used to make a fish belly.

Avoid crowds: most people are suitable for eating. It is especially suitable for people with weak body, deficiency of qi and blood and malnutrition. People with rheumatic joint pain, limb soreness, diabetes, hyperlipidemia, coronary heart disease and arteriosclerosis can eat more.

The door eel has many fishbones, so be careful when handling it.

Let me explain in detail the treatment of eel and fish:

Hook the door eel with the middle finger joint of the left hand,

Then he took a knife in his right hand and made a cut in the throat and anus of the eel.

Then insert the square bamboo chopsticks into the throat knife edge and roll out the internal organs by force;

Dig out the gills by hand, put the eel in a big basin and soak it in boiling water. When the mucus is solidified, remove the silver scales of the eel with a dry cloth or a knife, and finally rinse it with clear water several times.

Steamed eel

1. The eel has its mouth and tail removed, its internal organs and gills removed, and it is washed for later use.

2. Separate half the meat from the bone along the tail.

3. Sprinkle with salt and marinate for half an hour

4. Sprinkle shredded ginger and cook a spoonful of wine.

5. Steam for 20 minutes.

6. Sprinkle with monosodium glutamate and chopped green onion and serve.