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.
Photos from ebrebiosfera, bitiway and restaurant Suculent.
After pancake Sunday, we drove over to Ngilgi cave( pronounced ‘Neel-gee’ ) for a semi-guided tour.
The local Aboriginal people, from the Wardandi clan, have known about Ngilgi cave for many years. Ngilgi is named after the good spirit of the ocean that watches over the Wardandi people. It’s one of the better caves to explore because of the variety of cave formations. The most fascinating formation is the cave Shawl. Shawls are wavy sheets of calcite that hang from the ceilings and walls. You can determine amount of rainfall and forest regrowth that have occurred over millions of years by looking at the dark and light bands of the cave Shawl( also known as cave bacon ).
Afterwards, we checked out Eagle Bay where a guy we befriended, named Choc, let Levi reel in a heron.
New video by Jason Miller
New video by Jason Miller
Levi continued his fascination with people fishing at Bussleton Jetty. We saw a small crowd form around a guy and heard the words "sea snake." Rather than running away we ran towards the poisonous animal. Turns out the fisherman accidentally caught a juvenile, Serpent Eel. They have powerful jaws with sharp teeth and it’s not poisonous. Their heads can been seen protruding from the sand in shallow waters looking for prey while the adults live in deeper depths. The fisherman was careful to remove the tangled Serpent Eel and the hook before releasing it back to the ocean.
