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“I am not eccentric. It's just that I am more alive than most people. I am an unpopular electric eel set in a pond of catfish.”
― Edith Sitwell

“You [demagogues] are like the fishers for eels; in still waters they catch nothing, but if they thoroughly stir up the slime, their fishing is good; in the same way it's only in troublous times that you line your pockets.”
― Aristophanes, The Knights

“I like getting older. It's taken me this long to start to feel a little comfortable being me. Sure was a long way around to getting there, but it's what I had to do. Was either that or die, so it feels like a triumph.”
― Mark Oliver Everett, Things The Grandchildren Should Know

“Eels from the Tiber are a traditional Roman delicacy, pan-cooked with soft onions, garlic, chiles, tomatoes, and white wine, but a much more common dish is ²ú²¹³¦³¦²¹±ôà, preserved salt-cured cod, which is fried in thin strips, then simmered in a tomato sauce flavored with anchovies, pine nuts, and raisins. For really good fresh fish, you are better off heading either up or down the coast, toward Civitavecchia to the north or Gaeta to the south.”
― Anthony Capella, The Food of Love

“This is an eel roll-up skewer. It's thinly sliced eel meat wrapped around a skewer."
"What do you mean by the eel meat?"
"Take a look at the diagram behind you."
"Hmm! It's been separated into so many different parts!
It's soft, meaty and fatty...
I can enjoy the flavor of the eel to the fullest!"
"I must say... this skewer tastes good."
"The taste of the eel is a lot richer since it hasn't been steamed like a Tokyo-style kabayaki! And it's a lot more soft and succulent than the kansai-style kabayaki!"
"It's the very essence of the eel's flavor."
"This is the liver. I can only get one liver out of an eel, so I can only provide the customers with a limited amount each day."
"Oh, but isn't the liver the guts?"
Ah, look at the diagram. At my place, the liver is one specific part while the guts are the whole thing."
"Ooh, I see. That's what it means."
"Animal guts have a distinct smell to them. But the eel liver has no smell at all!"
"Unlike an ordinary liver skewer...
I've taken out the gall bladder, so it's not bitter.
Next come the grilled ribs. The ribs are the abdominal bones in the eel that you get rid of when making kabayaki. I skewer and grill them.”
― Tetsu Kariya, Izakaya: Pub Food