Elver
Elver
With up to 2900 fry per kilogram
the larva of the eel measuring 7 mm when it leaves the Sargasso Sea
to 400 meters above the 6000 fund or 7000 meters.
At hatching, in March-April, the leptocephali larvae (from the Greek leptos “thin” and kephale “head”, a term specific to the larva of the eel and conger) measure 7 millimeters and 65 millimeters three years later, when they begin their migration to the coasts of Europe, they reach only 8 to 9 months later, driven by currents like the Gulf Stream.
Become elver, like adults, but colorless and shorter, they invade the estuaries of the Bay of Biscay. The fishing begins in mid-October as they rise in fresh and continues until mid-April.
Glass eels are attracted at night by lamps and captured against the tide with large screens (a 20 meter wide), the “piballou” Charentais. Each boat can not use more than two.
Elver culinary uses
In Spain it was traditional in the gastronomy of Biscay and Guipuzcoa, but its popularity has spread to other parts of the territory. In much of Spain and southwestern France, glass eels is considered a very fine dishes when lightly fried and served in the pot.
With a price of 1,000 euros per kilo paid to fishermen in 2004, fishing pressure is very strong on this species which is still not known to breed in captivity.
The most famous dish is the Bilbaina Angula (elver to Bilbaina) served in an earthenware casserole with garlic and Guindillas (local variety of chili) smoke. It is also known in French cuisine in the area of Nantes, La Rochelle and Bordeaux.
Elver (angulation in Castilian) are usually marketed cooked. Live they are transparent. They are found usually vacuum-packed. Elver generally bought already cooked, usually vacuum-packed. In this case they have a white or slightly black. Time spent in rivers is fundamental.
The black spent more time and are generally less valued. In the case of living, it usually kills them with a cold decoction of tobacco leaves, then they are washed (especially to remove the slime) and are cooked in a brine in which they acquire the usual white.
They can also be added to salads or as an accompaniment to fish dishes, shellfish or crustaceans. In Nantes region in the 1950s, when bleached, elver accompanied by a lightly oiled based dressing of wine vinegar was used as input during family meals.
Elver recipe
Recipe for fried elver.
Ingredients (serves 4):
750 g of elver
100 g butter
2 cloves garlic
5 sprigs of parsley
Freshly ground pepper
salt
1 or 2 lemons
Elver Preparation.
Carefully wash the elver, drain, dry them in a cloth.
In a skillet, cook the butter over low heat and throw in the elver, turning sharply.
Sprinkle with chopped parsley and winged
salt and pepper and mix with the elver.
These are very white when cooked.
Serve hot with lemon wedges.
Enjoy this recipe of elver.
