Common name: Eel
Scientific name: Anguilla Anguilla (Linneaus,1758)
Seasonality: from October to March
Biological and ecological features of the species: It has an elongated, subcylindrical body. It lives where there is little light, often buried in mud and is mostly active at night. This species is found in almost all aquatic areas. After growth, freshwater eels change their colouration and migrate out to sea, where reproduction takes place in the Sargasso Sea. They are carnivorous, preying on insects, fish, amphibians, worms, crustaceans.
Max length: 100/150 cm
Minimum conservation reference size: 25 cm
Fishing gear: Fike nets
Nutritional qualities: Anchovy, a small pelagic fish, represents, one of the most abundant fishery resources or the Italian coasts, accounting, together with sardine (Sardina pilchardus), for 28% of the national fishery captures. From a nutritional point of view, it is characterized by a low seasonal variability of the lipid content . This species may be considered a very good source of proteins with high biological value and of omega-3 polyunsaturated fatty acids, playing a protective role towards cardiovascular diseases. This species is a good source of iron and zinc.