Eel as food

[2] Most eels live in the shallow waters of the ocean and burrow into sand, mud, or amongst rocks.

Some species of eels live in deeper water on the continental shelves and over the slopes deep as 4,000 metres (13,000 ft).

Only members of the family Anguillidae regularly inhabit fresh water, but they too return to the sea to breed.

[3] Eel blood is poisonous to humans[4] and other mammals,[5][6][7] but both cooking and the digestive process destroy the toxic protein.

Traditional east London foods are jellied eels and pie and mash, although their demand has significantly declined since World War II.

[citation needed] Freshwater eels, known as kusia in Assamese, are eaten with curry,[10] often with herbs.