11 July 2011


This is the larva of an eel.  (The name translates to "thin head.")  Additional information at the Wired Science source and at Wikipedia.
The leptocephali of the common Japanese conger, Conger myriaster, are called Noresore·のれそれ in Kochi Prefecture, Japan, and are often served un-cooked to the table, and are eaten after dipping in Tosazu mixed vinegar. It is a spring seasonal specialty.
I bet they're not very filling.


  1. Legal Eagle and His BeagleJuly 11, 2011 at 2:54 PM

    Just added that to my food bucket list. You've got to love Japanese cuisine!

  2. didn't realize fish could have a larval stage, that's my learned-something-new for today!

  3. I agree with Mama Bean, I didn't think eels were ever anything other than eels. The more you knowww...

  4. I hate to gush like a girl but that little larvae is seriously cute.

  5. Post-larval eels are known as "glass eels" because they're pretty well transparent, like this one. Then they become "elvers", or young eels.


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