The common eel grows to a length of about one yard and its meat is very firm, slightly oily and has a subtle flavor. The conger eel, sold mostly in Europe, is larger than the common eel. The meat is considerably less palatable. The moray and sand eel often have a muddy taste. Lampreys look like eels, but are cartilaginous.

Eels are a gelatinous fish. When pounded and allowed to cool they will cut to a savory jelly. All these fish may be boned, and the long meaty fillets are often broiled. The gar in this family has a lighter meat and may be poached or sautéed. Steaks from the eels are also used in soups and stews.