Shortfinned Freshwater Eels belong to the Anguillidae family.

Shortfinned Eels  (Anguilla australis) have a shorter dorsal fin, a smaller more slender head, and a smaller mouth than the Longfinned Eel (A. dieffenbachii).  Maturing adults become greenish-bronze with a distinctly metallic silver-grey belly.

Shortfinned Eel Fishery

Shortfinned Eels are found in New Zealand, southeast Australia, Tasmania and New Caledonia.  They live mainly in fresh water (they are common in coastal ponds, lakes, swamps and in some inland lakes) but migrate and breed in the ocean.

Shortfinned Eels are caught maily by fyke nets, traps and pots.  They are available year-round in the North Island and are seasonal in the South Island, where most hibernate during the winter.

New Zealand's Shortfinned Eel fishery is managed by strict quotas, which allow only a set amount of Shortfinned Eel to be taken commercially each year. This Total Allowable Commercial Catch (TACC) was set at 347 metric tonnes for the 2009/10 fishing year.

Shortfinned Eel Meat Quality

Shortfinned Eel has white flesh when cooked.  The flesh is oily and high in beneficial Omega-3.  Eel is great for casseroles, baking and smoking.

For meal ideas using Shortfinned Eel, check out the recipes on the Greatest Meal on Earth website.