Bykov, V.P., 1983

 

 Indian Ocean off Diu

 After cooking, the meat is white and soft with bones. Its taste is typical of a table fish, but greatly inferior to the freshwater eel. The soup has a pleasant taste, the fried meat very tasty. In natural canned condition and after canning in oil, the meat is loose, slippery and watery. Canned in tomato sauce, the meat and sauce are dark in color.