La eel It is much more than a curious fish; it is a protagonist in both the signature gastronomy as well as in surprisingly medical news. Over the years, this animal has acquired a prominent role in Spanish cuisine and cultures around the world, without losing its enigmatic touch and even making the news for the most unusual reasons.
On many occasions, the eel's presence in special dishes makes it a coveted ingredient appreciated by discerning palates. On the other hand, extraordinary medical cases have put the eel in the media spotlight, revealing a lesser-known side of its nature and its interaction with humans.
Gastronomy: eel as a delicacy
Eel shines in haute cuisine in different corners of the country and internationally. Renowned restaurants, such as El Faro de El Puerto in Andalusia, have incorporated it into sophisticated dishes such as smoked eel toast with apple and horseradish mayonnaise, where its intense flavor is balanced with other fresh and acidic ingredients, achieving a unique culinary experience.
Similarly, in Formentera, the restaurant Es Mal Pas has added the smoked eel to his suggestion, combining it with cod in fritters. The chefs' creativity knows no bounds when it comes to this fish, which provides texture and smoky nuances to any preparation, from informal tapas to signature menus.
The culinary possibilities of eel are not limited to traditional recipes. In capital cities like Madrid, they have become popular. eel tacos and tapas, integrating Japanese and Peruvian techniques but maintaining the traditional essence, which demonstrates its versatility and adaptation to different cooking styles.
Nutritional benefits: eel as a source of vitamin D
Beyond its flavor, the Eel is a nutritionally valuable food. It stands out as one of the most complete sources of vitamin D present in nature, along with other fish such as tuna, sardines or mackerel. This vitamin It is crucial for the absorption of calcium and phosphorus, helping to maintain strong bones and strengthen the immune system.
During periods of low sunlight, eating eel and other fish rich in vitamin D can be especially beneficial. It also promotes proper muscle function and helps prevent problems such as seasonal depression. As if that weren't enough, its meat provides high-quality protein and healthy fatty acids.
Some practical suggestions for enjoying eel at home include serving it smoked on whole-wheat bread, accompanied by cream cheese and cucumber slices, or including it in rice dishes, fritters, and salads with an innovative twist.
The eel in the medical field: an unusual case
Recently, a medical team in China had to perform a emergency surgery to remove a live eel from a patient's abdomen 33 years old. The man arrived at the hospital with severe abdominal pain and symptoms of general malaise; a CT scan revealed the presence of the animal, which required immediate intervention.
During the operation, the surgeons discovered that the eel, possibly introduced rectally, had perforated the intestine and migrated to other areas of the abdomen. After the animal was removed, the abdominal cavity was cleaned and the damage sutured. The patient made a favorable recovery and was discharged after recovery.
This incident has generated debate both in the medical community and among the public, recalling that the nature of the eel and its ability to burrow into soft substrates It may be responsible for rare but very striking situations.
The eel's versatility and uniqueness make it an animal worthy of attention and respect, whether as a delicacy in a gourmet dish, as a health ally, or as the protagonist of extraordinary circumstances.