Pibales

Pibale is the French word for elvers, also called baby eel. Pibales are a very trendy delicacy in Spain, the Mediterranean, and other parts of the world where it is abundant. In Spain, it is called “angulas,” and is typically prepared by frying in olive oil and garlic in an earthenware pot rubbed with chili peppers—a popular dish known as “angulas en cazuelita.” In this French gourmet recipe, pibales is also fried in olive oil and garlic with the addition of parsley to give it a Provencal character. Balsamic vinegar is reduced until thick and poured over the dish or it can also be served alongside it. Finally, chopped chervil is sprinkled over the fried pibales as aromatic garnish.

European baby eels or elvers are typically sold in the market at only 2 to 3 years old with a length of about 3 inches long. As a bunch, they look like strands of spaghetti with eyes peeking out at one end. Although elvers used to be a part of the fishermen’s diet and was considered a common food, its price has steadily increased throughout the years as demand for it grew. Toady, it is considered a gourmet treat and can cost as much as a thousand euros per kilo.

Pibales is also available packaged in cans or jars, typically weighing 4 ounces. The serpentine body and flesh of the baby eel is subtle, silky, and firm, high in protein and a good source of omega-3 fatty acids. Pibales should be cooked quickly over high heat. Because they are delicate, they can shrivel up easily when cooked too long and turn into tough and tasteless meat. Seasoning should be kept at a bare minimum to preserve their natural delicate flavor. In Spain, the garlic is browned in very hot oil then the angulas are placed in the pan after it is taken off the heat.