The European eel is found throughout most of Europe. It is also distributed in the White Sea region, Iceland and the British Isles, in the North and Baltic Seas, and throughout the Mediterranean region.

Our ancestors used to marinate the fatty meat of the eel or eat it roasted in the oven.

It contains vitamins B5, E, D, C, A, B2, B12, B6, B1, B3, K, and folic acid. As for minerals, it contains sodium, potassium, zinc, phosphorus, magnesium, iodine, cobalt, manganese, fluorine, copper, iron, and calcium.

It has a sweet taste and is neutral and warm in nature. It regulates wind and disperses dampness. It is excellent for weakness of the legs, swelling of the legs, and shortness of breath. Given that it is very fatty, it is not suitable to eat it in cases of spleen weakness and frequent loose stools or diarrhoea.