It is a fish living in the waters of the Ebro Delta, and has been caught for consumption since the Middle Ages. For this reason it appears in many dishes of the traditional gastronomy, usually accompanied with sauce or peas. It is also the base of the "xapadillos", a preserved salty eel dried in the sun to eat as an appetizer or second course with `allioli´, ratatouille or grilled tomato. It is the only migratory species from the Sea of Sargasso (Mexico) living in the delta about eight years, until reaching the sexual maturity, when it returns to the Atlantic to pair.

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