Conger Eel – Baam aren’t snakes at all but a type of fish that lack pelvic and pectoral fins. Like fish, they’re a fantastic source of mega-healthy omega-3 fatty acids. They also contain a good amount of calcium, magnesium, potassium, selenium, manganese, zinc, and iron.
A snake-looking fish, it’s highly demanded in the Punjab region of Pakistan. Conger Eel is the heaviest and largest of Eel family and usually ranges from 5 to 8 feet long. They are abundant in the Arabian sea and have steady supply and demand. It more likely that you might have already eaten a conger eel somewhere at Gawalmandi food street of Lahore.
Conger Eel or Baam fish tastes like a sweet, firm-fleshed white fish, a bit like sea bass. If cooked properly, eel should be soft, fluffy, and flaky, pleasant on the palate, and without a fishy or earthy odor.
English Name: Eel, Conger Eel
Local Name: Baam
Scientific Name: Congridae
Conger Eels are sea fish that are found in tropical, subtropical, and temperate waters of the Arabian sea. Unlike other eels, Conger eels don’t migrate long distances to mate and spawn.
Conger Eel are caught using gillnets and bottom trawls.
Conger Eel does not have scales on the body. They have elongated bodies with depressed heads. They have large gill slits, a wide mouth, and very strong teeth.
Conger Eels are most commonly grey to black and occasionally have blue-black bodies and paler below, sometimes mottled.
On average, the Conger Eel size range is 2 to 5 kg per fish. However, other sizes are also occasionally available.
Since it has tough skin, it is preferred for skin-off slices.
Approx. Cutting Yields
Headless and Gutted: 65%
Eel ( Baam ) is preferred to deep-frying, stews, soups, and grilling.
- Heart friendly
- Lowers Blood Pressure
- Improves Immune System
- Strengthens the bones
- Improves Skin and Hair health
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