Eel fish hanging in the Delta de l’Ebre area, in the South of Catalonia. Below, two common ways of eating it: fried and in the dish called all i pebre.

This is a very common method of conserving fish in the area called xapadillo, and is done with different kinds of fish but mostly eel. The dry eel is later used for many typical dishes, mostly by roasting or frying it with roasted dry tomatoes, samfaina or allioli among other products, but it can also be cooked in many other ways such as eel soup.