They seemed to squirm before his eyes like tiny evil eels about to insinuate themselves beneath his skin.

He fried mounds of tiny eels, and served larger planks of pickled eel; there was pasta with lobster and whole stuffed red snappers.

The tiny eel was almost transparent, except for the jet black, pin prick eyes.

A few minutes later, he ran to the collection tub with a new find: A tiny larval eel, perhaps five or six inches long and absolutely transparent, squirmed in his hand.

I felt as though tiny electric eels were squirming under my skin.

Tender slivers of tiny eel stir-fried in a gingery sauce is a more exotic but no less delicious choice.

One recent example was a starter of angulas, the tiny, spaghetti-thin eels from Spain.

The tiny, fresh eels and jellyfish and sliced oysters, with just the right touch of soya, that you make so well.

One sliced belly spilled eggs in thousands, one wounded head gave birth to tiny eels, which fled to the ceiling and hung there by their lips.

Accomplished French food remains on offer (at La Bourgogne, among other places), as does skillfully prepared fish (like the elvers, or tiny eels, at Dora).