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The New Zealand longfin eel (Anguilla dieffenbachii) is a species of freshwater eel that is endemic to New Zealand. It is the largest freshwater eel in New Zealand and the only endemic species – the other eels found in New Zealand are the native shortfin eel (Anguilla australis), also found in Australia, and the naturally introduced Australian longfin eel (Anguilla reinhardtii).
New Zealand longfin eel; Polynesian longfinned eel; Speckled longfin eel; See also. Short-finned eel This page was last edited on 22 May 2018, at 17:59 (UTC). Text is ...
The Anguillidae are a family of ray-finned fish that contains the freshwater eels.They are the only modern taxon of the infraorder Anguillales.All the extant species and six subspecies in this family are in the genus Anguilla, and are elongated fish of snake-like bodies, with long dorsal, caudal and anal fins forming a continuous fringe.
Genypterus capensis, commonly known as kingklip, is a species of cusk eel occurring along the Southern African coast from Walvis Bay in Namibia to Algoa Bay in South Africa. [1] It is closely related to Genypterus blacodes from New Zealand. The species grows to a maximum length of 180 cm and a weight of 15.0 kg. [1]
The short-finned eel (Anguilla australis), also known as the shortfin eel, is one of the 15 species of eel in the family Anguillidae.It is native to the lakes, dams and coastal rivers of south-eastern Australia, New Zealand, and much of the South Pacific, including New Caledonia, Norfolk Island, Lord Howe Island, Tahiti, and Fiji.
The grey moray (Gymnothorax nubilus) is a moray eel of the genus Gymnothorax, found around the offshore islands off Northland and the Bay of Plenty on the North Island of New Zealand. References [ edit ]
Miến lươn is cellophane noodle soup with eel, which is deep-fried or stir-fried, topped with bean sprout, wood ear, onion and coriander. It is a delicacy in Northern Vietnam, especially Hanoi. Xúp lươn: Xúp lươn, lit. eel soup, is a soup dish made from eel or pork broth, consisting eels stir-fried with chive, onion, annatto and chilli ...
New Zealand longfin eel is a traditional Māori food in New Zealand. In Italian cuisine, eels from the Valli di Comacchio, a swampy zone along the Adriatic coast, are especially prized, along with freshwater eels of Bolsena Lake and pond eels from Cabras, Sardinia.