Types of eels

Many people prefer to eat eels, but eels are divided into many types. They taste especially good and have high nutritional value, suitable for all kinds of people. For some babies, eating eels regularly can also improve their immunity and supplement the nutrients they need in their bodies, but be careful not to let them be pricked by fish bones. So what are the types of eels?

[Types of eels] Eels belong to the order Synbranchidae, family Synbranchidae, genus Monopterus. Also known as yellow eel, silver carp, Luo eel, snake fish, blood eel, Chang fish, and long fish (in northern Jiangsu area). Eel is a general term for about 15 species of slender eel-shaped fishes in the order Synbranchius. There are two species distributed in my country, one is the common eel, and the other is the mountain eel, which is distributed in Sichuan, Yunnan, Guizhou, Chongqing, Hunan, Hubei, Anhui, Henan and other places.

[Synbranchia] The body is eel-shaped, with fins without spines, elongated dorsal and anal fins connected to the caudal fin, and no pelvic fins, or they are so small that they are in the throat. The left and right gill openings are moved to the ventral surface to form a "V" slit, and the gills often degenerate, with breathing being carried out through the oropharynx and intestines. No swim bladder.

1. Types and distribution

The yellow eel is commonly known as eel, long fish, cicada fish, Luo eel, scaleless prince, etc. It belongs to the class Pisces, order Synbranchidae, family Synbranchinae, subfamily Monopterinae. Currently, it has been verified that there is only one species, the yellow eel. The eel is naturally distributed in Heilongjiang in the north, Qinghai, Tibet, Xinjiang in the west, and the South China Sea Islands in the south.

Except for very few areas such as China, there are many distributions in other parts of my country, especially in the lakes, reservoirs, ponds, ditches and rice fields in the middle and lower reaches of the Yangtze River, where the distribution density is high and the population yield is high. The water temperature in southern provinces is warmer and the yield is higher. Recently with

The development of the aquaculture industry has led to artificial eel farming, so now the yellow eel is widely distributed in freshwater areas throughout my country. The eel is mainly distributed in Thailand, Indonesia, the Philippines and other places abroad, and is also distributed in India, Japan and North Korea.

2. Nutritional value and market situation

The edible part of the eel can reach more than 65% of its body. It tastes delicious and is rich in nutrition. According to analysis and determination, every 100 grams of eel meat contains 18.8 grams of protein, 0.9 grams of fat, 150 milligrams of phosphorus, 38 milligrams of calcium, 1.6 milligrams of iron, as well as vitamin A, vitamin B2 and vitamin B1 and a variety of trace elements. Every 100 grams of eel meat contains 347.5 kilojoules (83 kcal) of calories. The eel meat contains a lot of methionine. Eating eel meat can make up for the deficiency of amino acids in cereals.

The protein content of eel is second only to carp and black carp among more than 30 common freshwater fish, and its calcium and iron content ranks first. It is a high-protein, low-fat, low-cholesterol nutrient crystal.

According to research reports from relevant research institutions in the United States, Japan and Shanghai Fisheries University in my country, the muscle blood of eels is rich in DHA (docosahexaenoic acid), EPA (eicosapentaenoic acid) and lecithin.