American Conger Eel (Conger oceanicus)

Conger eels are widely distributed members of the small Congridae family of marine eels that inhabit temperate and tropical waters.

Identification

Conger are distinguished from moray eels by having pectoral fins (morays have none) and by the dark or black margin on their dorsal and anal fins. Conger eels are scaleless, and their dorsal fins originate over the tips of the pectorals. They grow much larger than American eels, with which they are sometimes confused in inshore environs.

Moray Eels

The Muraenidae family of morays is the most infamous group within the order Anguilliformes, which are jawed fish called eels. They constitute a family of more than 80 species, occurring in greatest abundance in tropical and subtropical waters.

The typical moray’s body is flattened from side to side, pectoral fins are lacking, and the scaleless skin is thick and leathery. The dorsal and the anal fins are low, sometimes almost hidden by the wrinkled skin around them. The gill opening is small and round, and the teeth are large. Most morays are large, reaching a length of 5 to 6 feet. Some are as long as 10 feet.

Snake Eels

Snake eels in the Ophichthidae family have long, cylindrical, snakelike bodies and can move backward extremely effectively. Their tails are stiff and sharp, rather than broad and flat, as with morays. The snake eel’s tail is used like an awl to burrow tail-first into sand or mud.

The nostrils are located in two short, stout barbels on top of the nose, which the eel uses to probe into crevices and cavities as it searches for food. Compared to morays and most other eels, snake eels are docile creatures, commonly seen crawling over the bottom like snakes.

Eulachon (Thaleichthys pacificus)

The eulachon is a member of the smelt family, Osmeridae. It is one of the largest members of this family of small Pacific coast fish and has been important to the Chinook Indians. High in oil content (15 percent of its body weight), eulachon used to be dried and fitted with wicks for use as candles.

Like other smelt, the eulachon is important as forage food for Pacific salmon, as well as for marine mammals and birds. It is also harvested or caught commercially and is a highly esteemed seafood by Native Americans from California to Alaska. Although some are hard-salted, these surf smelt are too delicate to be preserved and are generally smoked.

Gulf Flounder (Paralichthys albigutta)

The gulf flounder is a member of the Bothidae family of left-eyed flounder and is an excellent table fish. It is one of the smaller fish in a large group of important sport and commercial flounder. Because of its size, the gulf flounder is of minor economic significance, and it is mixed in commercial and sport catches with summer flounder and southern flounder.

Identification

The gulf flounder has the familiar olive-brown background of its relatives, the summer and the southern flounder, but it has three characteristic ocellated spots forming a triangle on its eye side. One spot is above the lateral line, one below, and one on the middle, although these spots can become obscure in larger fish.

Southern Flounder (Paralichthys lethostigma)

The southern flounder is thought to be the largest Gulf of Mexico flatfish. A member of the Bothidae family of left-eyed flounder, it is a highly desired food fish, and considerable numbers are harvested by trawlers.

Identification

The southern flounder resembles the summer flounder in appearance. Its coloring is light to dark olive-brown, and it is marked with diffused dark blotches and spots, instead of distinct ocelli (spots ringed with distinct lighter areas). These spots often disappear in large fish.

Starry Flounder (Platichthys stellatus)

The starry flounder is a smaller and less common member of the Pacific coast Pleuronectidae family of right-eyed flounder. Flounder and other flatfish are known for their unique appearance, having both eyes on either the left or the right side of the head, although the starry flounder can be either left-eyed or right-eyed.

It is a popular sportfish because of its willingness to bite and its strong fighting qualities. Although the starry flounder has tasty flesh, it is important mainly as a sportfish, having only moderate commercial value. Processing is difficult due to its rough skin, and it must be deep-skinned to remove its unappealing, dark fat layer.