Eel meat has a very firm texture, high fat content and full, distinctive flavor. The raw flesh is gray but turns soft white when cooked and has a small flake. Eel is best bought when still alive, or the flesh can be soft. The animals can survive for several days out of water if kept in a damp environment. Eels harvested from stagnant water or held too long in tanks can have a slightly muddy flavor.
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