<\/a><\/strong><\/p>\n

A reminder: this week the eel season\u00a0has started\u00a0in Sweden. And that is something to put into the spotlight. But what is so special about this species? Managing director of the fish auctions in\u00a0Stockholm and Sm\u00f6gen, Henrik Johansson, explains.<\/strong><\/p>\n

\u201cEel grows slowly. When they\u2019re ready for sale the fish is at least eight years old. The oldest one we\u2019ve ever known was 155 and died in 2014, after living his whole life swimming in a Swedish water well to keep the water clean.\u201d<\/p>\n

And the size?
\n<\/em>\u201cThe average length is 40-60 cm and the weight is 500 kilograms. Our biggest eel at the fish auction ever was 2,9 kilos. Not really a small one!\u201d<\/p>\n

What is the expected supply this year?
\n<\/em>30 to 40 tons. Just like last year. Then he laughs: \u201cWe are hoping for\u00a0a lot of buyers outside of Sweden, so Pefa buyers you are all invited!\u201d<\/p>\n

Deal, everybody will buy eel in Stockholm and Sm\u00f6gen<\/a>. But what is so special about\u00a0the species?<\/em>
\n\u201cA lot of people don\u2019t count eel to the fish species. That\u2019s because\u00a0it looks like a snake and the fact that\u00a0it can live outside the water for a whole day. Where they pair is still undiscovered. Probably somewhere in the Sargasso Sea.\u201d<\/p>\n

The catch period is divergent as well, right?
\n<\/em>That is correct. According to the regulations fishermen can make in the 120 days catch season just one catch trip. So that\u2019s really challenging.\u201d<\/p>\n

Last but not least: what is the best way to prepare the eel?<\/em>
\nHenrik thinks: \u201cAfter catching it should go directly into the freezer. And just before consumption it should be boiled or cooked. Delicious!\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"

A reminder: this week the eel season\u00a0has started\u00a0in Sweden. And that is something to put into the spotlight. But what is so special about this species? Managing director of the fish auctions in\u00a0Stockholm and Sm\u00f6gen, Henrik Johansson, explains. \u201cEel grows slowly. When they\u2019re ready for sale the fish is at…<\/p>\n","protected":false},"author":1,"featured_media":23072,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-23667","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized-da"],"acf":[],"yoast_head":"\n