United States · Texas · Hays

Anguilla anguilla

June: The eel continues migrating, searching for food and shelter.

Photo Fishing Cooking

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Important fishery species in Europe and Asia Traditionally consumed smoked or in Japanese kabayaki style

Long, eel-like body with smooth skin Nocturnal lifestyle Migrates to the Sargasso Sea for spawning

Caught with bottom fishing gear and night fishing using live bait Baits: small fish, worms, crustaceans

Active mostly at night and dusk Best spots are shelters in snags, underwater pits, and rocks

19 June 2025 Good bite

20 June 2025 The average bite

21 June 2025 The average bite

22 June 2025 The average bite

23 June 2025 The average bite

24 June 2025 The average bite

25 June 2025 The average bite

Requires thorough cleaning of slime and innards Commonly prepared smoked or stewed

Fillet: Smoking, stewing, frying
Whole: Boiling, baking

Smoked European eel (Smoking)
Rich aroma and tender meat

1. Clean and salt the fish.
2. Cold smoke for 4-6 hours.
3. Serve with lemon and fresh vegetables.

Stewed eel with vegetables (Stewing)
Combines tender meat and vegetable aroma

1. Cut fillet into pieces.
2. Fry onion and carrot, add eel.
3. Stew with tomato sauce and spices for 30 min.
4. Serve with rice or potatoes.

Baked eel in foil (Baking)
Meat retains juiciness and herb aroma

1. Marinate eel in lemon juice with herbs.
2. Bake in foil for 25-30 min at 180°C.
3. Serve with vegetables or salad.

Japanese-style eel (Kabayaki) (Pan-frying with glaze)
Sweet-salty taste, traditional Japanese dish

1. Cut fillet into strips.
2. Fry in pan with soy sauce, sugar, and sake glaze.
3. Serve with rice and vegetables.