An eel is any of the fishes in the order Anguilliformes.
Unlike most other fish, eels do not have scales. More
than 400 species exist, and some of them grow to lengths
of up to three metres. They are also known as true eels
to distinguish them from eel-like fish such as electric
eels, spiny eels and halosaurs of the order Notacanthiformes.
The latter deep-diving fish were in the past considered
a sub-order of the Albuliformes. The flat and transparent
larva of the eel is called a leptocephalus. A young eel
is called an elver. The fresh water eels (unagi) and marine
eels (Conger eel, anago) are commonly used in Japanese
cuisine. Eels are used in Cantonese and Shanghai cuisine
too. The European eel and other freshwater eels are eaten
in Europe, the United States, and other places around
the world. A traditional London food is jellied eels.
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