Oceanaire’s surprise Chilean hit, Conger Eel, to become a mainstay on menu

While many Washingtonians may be unfamiliar with dining on eel except at sushi restaurants, The Oceanaire Seafood Room is introducing upscale diners to this exotic seafood product of Chile, with surprising success.

“We showcased Chilean seafood during a special "Chilean Month of the Sea" and Conger Eel turned out to be the surprise hit among our diners, said Executive Chef Rob Klink. “Generally people stick to ordering seafood that they know, so restaurants don’t have too much success introducing new varieties to diners, but this was different. Very quickly the Conger Eel dishes became our most requested. Because of its great quality, year-round availability and the fact that it is an alternative to over-fished species, we’ve decided to keep it on the menu year round.”

Conger Eel, is flaky and light with a texture and taste comparable to cod. The dish that proved the most popular of the Chilean seafood options at the Oceanaire was the Conger Eel Chowder, so Rob has decided to continue offering it on the menu. He’s been experimenting cooking with the eel in other recipes and plans to introduce Conger Eel Pad Thai.

Due to Conger Eel’s warm reception at The Oceanaire, upscale seafood purveyor JJ McDonnell has added it to their line of high-end seafood sold to some of the region’s top restaurants and grocery store chains. “I think it is a really sharp effort on the part of the Chilean Embassy and The Oceanaire to readdress this underutilized species, which is key in today's world to help take some of the pressure off overused species,” said Kurt Friesland of JJ McDonnell.

Conger Eel is one of the most traditional foods in Chilean cuisine, according Embassy of Chile Economic Officer Ricardo Bosnic, “It is often served fried, in stews and as the base for chowder.” Conger Eel is found in Chile at 50 to 500 m deep, at open sea, as well as in creeks, channels and fiords. The species is captured in the wilderness by artisanal and industrial fisheries although the access is restricted for new operators, subject to total allowable catch and individual catch quotas.

For more information please visit the Food Section of The Washington Post last Wednesday, July 19, 2006, and see the article about Chilean Conger Eel written by Walter Nicholls.