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Eels are elongated fish, ranging in length from to . Adults range in weight from 30 grams to over 25 kilograms. They possess no pelvic fins, and many species also lack pectoral fins. The dorsal and anal fins are fused with the caudal or tail fin, forming a single ribbon running along much of the length of the animal. Most eels live in the shallow waters of the ocean and burrow into sand, mud, or amongst rocks. A majority of eel species are nocturnal, and thus are rarely seen. Sometimes, they are seen living together in holes, or "eel pits". Some species of eels also live in deeper water on the continental shelves and over the slopes deep as . Only members of the Anguillidae family regularly inhabit fresh water, but they too return to the sea to breed. Eel blood is poisonous to humans〔"Poison in the Blood of the Eel", New York Times, 9 April 1899, viewed at (), accessed 22 January 2010〕 and other mammals,〔"The plight of the eel", BBC online, as seen at (), accessed 22 January 2010, mentions that "Only 0.1ml/kg is enough to kill small mammals, such as a rabbit..."〕〔"Blood serum of the eel." M. Sato. Nippon Biseibutsugakukai Zasshi (1917), 5 (No. 35), From: Abstracts Bact. 1, 474 (1917)〕〔"Hemolytic and toxic properties of certain serums." Wm. J. Keffer, Albert E. Welsh. Mendel Bulletin (1936), 8 76-80.〕 but both cooking and the digestive process destroy the toxic protein. The toxin derived from eel blood serum was used by Charles Richet in his Nobel winning research which discovered anaphylaxis (by injecting it into dogs and observing the effect). The Jewish laws of Kashrut forbid the eating of eels.〔(Yoreh De'ah - Shulchan-Aruch ) Chapter 1, ''torah.org''. Retrieved 17 June 2012.〕 According to the King James version of the Old Testament, it is acceptable to eat fin fish, but fish like eels, which do not have fins, are an abomination and should not be eaten.〔"All that are in the waters: all that... hath not fins and scales ye may not eat" ((Deuteronomy 14:9-10 )) and are "an abomination" ((Leviticus 11:9-12 )).〕 Japan consumes more than 70 percent of the global eel catch. ==Types of food== Freshwater eels (''unagi'') and marine eels (conger eel, ''anago'') are commonly used in Japanese cuisine; foods such as Unadon and Unajuu are popular but expensive. Eels are also very popular in Chinese cuisine, and are prepared in many different ways. Hong Kong eel prices have often reached 1000 HKD per kilogram, and once exceeded 5000 HKD per kilogram. Eel is also popular in Korean cuisine and is seen as a source of stamina for men. The European eel and other freshwater eels are eaten in Europe, the United States, and other places. A traditional east London food is jellied eels, although their demand has significantly declined since World War II. In Italian cuisine eels from the Valli di Comacchio, a swampy zone along the Adriatic coast, are specially prized along with freshwater eels of Bolsena Lake. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Eel as food」の詳細全文を読む スポンサード リンク
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