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Eel is a general term for any ray-finned fish belonging to the order Anguilliformes, characterized by their elongated, snake-like bodies. There are over 800 different species of eels, inhabiting a wide range of aquatic environments, including both freshwater and saltwater habitats. Many eels are nocturnal predators, feeding on smaller fish, crustaceans, and other invertebrates. Some species, like the European eel and the American eel, are catadromous, meaning they live in freshwater but migrate to the ocean to spawn. Eels are consumed as food in many cultures around the world. In East Asian cuisine, particularly in Japan and China, freshwater eel (unagi in Japanese) is a popular delicacy, often grilled with a sweet soy-based sauce. Smoked eel is a popular dish in many European countries, and jellied eels are a traditional working-class food in London. Eel is also used in a variety of other dishes, such as stews, soups, and stir-fries. It is prized for its rich, savory flavor and firm texture.