Jellied Eels - Outside The UK

Outside The UK

Italy has a similar dish known simply as anguilla (literally, "eel"), which is eaten with balsamic rather than chilli vinegar. In France the dish is known as aspic d'anguille, and in Germany as Aal in Aspik; both terms mean "jellied eel".

The Basque Country is famous for a wormlike dish known as "txitxardin" in Basque, or "angulas" in Spanish. These are baby eels, or elvers, which are usually prepared in olive oil, garlic, and peppers.