Elver
  • Elver
  • Elver
  • Elver
  • Elver
  • Elver
Elver
Elver
Elver
Elver
Elver

Elver

Elvers from the mouth of the Miño river, one of the main fishing areas for the species. They’re particularly prized for their size, for being alive at the time of cooking, and for their dark backs. Season: November to April.

Elvers are the offspring of eels and gather at river mouths until they become adults. Their consumption is recommended for cardiac disorders.

They’re sold pre-cooked in 250 g packs. The most traditional way to enjoy elvers is to serve them in a clay pot with olive oil, garlic and chilli.

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1 Item
1 Item x 260.00€ / Item = 260.00€

  • Description
    • Description

    Elvers are the offspring of eels, which make long migrations from European rivers to spawn in the Sargasso Sea, a plankton- and algae-rich area of the North Atlantic that’s bordered by major ocean currents: the Gulf of Mexico Current to the west, the North Atlantic Current, and one of the Equatorial Currents to the south.

    The spawn then drifts along the surface of the ocean for up to three years, feeding on plankton, before undergoing metamorphosis, developing rounded bodies and turning into elvers. The elvers congregate in large masses at the mouths of rivers and swim upstream until they become adults.

    Elvers stand out nutritionally for their high vitamin A and D content, great for protecting our immune system, as well as for containing vitamin E, a natural antioxidant.

    The elvers sold by mariskito.com come from the mouth of the Miño River, one of the main fishing areas for the species. After fishing, they’re taken to specialised nurseries where they’re kept alive until cooked and packaged.

    The fishing and consumption season begins in November and lasts until March or April.

    The most traditional way to enjoy elvers is to serve them in a clay pot with olive oil, garlic and chilli. You’ll also find them in gourmet salads or as an accompaniment to fish and seafood dishes.

Elvers are the offspring of eels, which make long migrations from European rivers to spawn in the Sargasso Sea, a plankton- and algae-rich area of the North Atlantic that’s bordered by major ocean currents: the Gulf of Mexico Current to the west, the North Atlantic Current, and one of the Equatorial Currents to the south.

The spawn then drifts along the surface of the ocean for up to three years, feeding on plankton, before undergoing metamorphosis, developing rounded bodies and turning into elvers. The elvers congregate in large masses at the mouths of rivers and swim upstream until they become adults.

Elvers stand out nutritionally for their high vitamin A and D content, great for protecting our immune system, as well as for containing vitamin E, a natural antioxidant.

The elvers sold by mariskito.com come from the mouth of the Miño River, one of the main fishing areas for the species. After fishing, they’re taken to specialised nurseries where they’re kept alive until cooked and packaged.

The fishing and consumption season begins in November and lasts until March or April.

The most traditional way to enjoy elvers is to serve them in a clay pot with olive oil, garlic and chilli. You’ll also find them in gourmet salads or as an accompaniment to fish and seafood dishes.

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