The study compared the nutritional content and taste of conger eel and sea eel as sliced raw fish meat. Conger eel had slightly higher yield and ash content, while sea eel had more of certain fatty acids. Conger eel had higher protein quality and calcium and phosphorus content. Both types of eel had low omega-3 fatty acids. Conger eel had more total amino acids. However, sea eel scored better in taste and texture in sensory tests.