The difference between an eel and an eel (the difference between an eel and an eel)

1. Different species: Eels belong to the genus Anguilla of the class Anguilla, and eels belong to the genus Monopterus of the class Arthropoda, which are different fish species.

2. Different living habits: Eels mainly live at the intersection of salt water and fresh water, love cleanliness and like to live in unpolluted waters. Eels mainly live in fresh water, can survive in paddy fields, ponds, lakes, ditches and other environments, and like to make holes and dig holes in humus sludge.

3. Different seasons: Eels are active all year round, and there is no seasonal restriction. Eels need to hibernate and usually only move in spring, summer and autumn.

4. Different safety: Eel is a safe fish with no toxicity. Eel blood contains a small amount of toxins, so there are certain safety risks when eating it. However, the toxin in eel blood is very afraid of heat, and it will lose its activity when it encounters high temperature, so it is safe for consumers to eat cooked eel.

Introduction of eel

Eel, alias white eel, white eel, river eel, eel, brook slippery, green eel and Japanese eel. Eel refers to the general name of species belonging to eel classification. Also called eel, it is a kind of fish that looks like a long snake and has the basic characteristics of fish. In addition, eels have similar migration characteristics to salmon. Eel is a kind of fish. It looks like a snake, but it has no scales. It is usually found in the waters bordering fresh water in Yuxian County. The larva of eel is about 6 cm long and weighs 0. 1 g, but its head is narrow, its body is tall, thin and transparent as leaves, so it is called "willow fish".

Eels like to live in clean and pollution-free waters. Eels spawn and breed in deep sea and grow in fresh water. Fierce, gluttonous, active, nocturnal, visually active, like running water and warmth.

Introduction of eel

Monopterus albus, also known as Monopterus albus, is slender and snake-shaped, with a body length of about 20-70 cm and the longest length of 1 m, with a flat front and back and a pointed tail. The head is long and round. The mouth is big, the end position, the upper jaw is slightly prominent, and the lips are quite developed There are fine teeth on the upper and lower jaws and flap bones. Eyes are small and covered with a thin layer of skin. The head is thick and the tail is thin, and the body surface is protected by smooth mucosa. It is scaleless, yellow-brown, and its body has irregular black spots. The underdeveloped fins basically disappeared, and there was only one triangular thorn in the whole body, which was less fleshy.

Monopterus albus likes to dig holes in humus mud or in cracks with water on the embankment during the day. Little activity during the day, foraging at night. Night activities, oral skin folds can breathe, so you can breathe air directly. In winter and dry season, caves will be dug to a depth of 1-2 meters, where several kinds of fish live. Gills are underdeveloped, but they can breathe air directly with the help of the epidermis on the inner wall of oral cavity and laryngeal cavity as an auxiliary organ for breathing; It can survive with little oxygen in water. After coming out of the water, as long as you keep your skin moist, you won't die in a few days.

How to choose eels

High-quality live eels are soft and blue in color. If you smell them up close, there will be no smell. If you eat dried eels, you must have a complete appearance and the meat must be elastic to the touch. First-class dried eels have even dry texture, smooth leaves, complete and compact scales, and the water content does not exceed 40%.

How to choose eels

1. Choose eels with yellow surfaces, which are often wild. Wild eels are delicious, but the surface of raised eels is often not so yellow and dull.

2. See if the eel is still alive. In many cases, eels have basically stopped moving. We don't want to buy such eels. Often not far from death, the taste will be much worse.

3. Look at the thickness of eels. On the whole, it is obvious that we need to choose thicker eels. The meat of thick eels is often more delicious and easier to eat. If it is too fine, it will be more troublesome to eat.

4. See if the eel surface is injured. Generally don't buy injured eels. Such eel meat often tastes much worse, and the meat in those injured places is often not delicious.

5. See if the eel is deformed. Some eels have been injured in their lives, resulting in deformities. We shouldn't buy such eels. Eel meat in deformed places is often not delicious. Might as well not buy it.

6. To see if the eel's teeth have been pulled out, we must ask the seller clearly, because if it is not pulled out, we can't buy it. If we buy it, it's hard for us to handle and it's easy to get bitten.