VIDEO: Monster Eel Fishing

Mother nature is amazing, as all sorts of creatures live on this Earth.

Meet the monstrous pike eel!

Just watch the video below to be either fascinated, grossed out or both!

According to Wikipedia, eels are elongated fish, ranging in length from 5 cm (2.0 in) in the one-jawed eel to 4 m (13 ft) in the slender giant moray. Adults range in weight from 30 g (1.1 oz) to well over 25 kg (55 lb).

They possess no pelvic fins, and many species also lack pectoral fins. The dorsal and anal fins are fused with the caudal fin, forming a single ribbon running along much of the length of the animal.Eels swim by generating body waves which travel the length of their bodies. They can swim backwards by reversing the direction of the wave.

Most eels live in the shallow waters of the ocean and burrow into sand, mud, or amongst rocks. A majority of eel species are nocturnal, thus are rarely seen.

Sometimes, they are seen living together in holes, or “eel pits”. Some species of eels also live in deeper water on the continental shelves and over the slopes deep as 4,000 m (13,000 ft). Only members of the Anguilla regularly inhabit fresh water, but they, too, return to the sea to breed.

The heaviest true eel is the European conger. The maximum size of this species has been reported as reaching a length of 3 m (10 ft) and a weight of 110 kg (240 lb). Other eels are longer, but do not weigh as much, such as the slender giant moray which reaches 4 m (13 ft).

This classification follows FishBase in dividing the eels into 20 families. Additional families included in other classifications (notably ITIS and Systema Naturae 2000) are noted below the family with which they are synomized in the Fish Base system.

Identifying the origin of the freshwater species has been problematic. Genomic studies indicate they are a monophyletic group which originated among the deep-sea eels.

Freshwater eels (unagi) and marine eels (conger eel, anago) are commonly used in Japanese cuisine; foods such as unadon and unajū are popular, but expensive. Eels are also very popular in Chinese cuisine, and are prepared in many different ways. Hong Kong eel prices have often reached 1000 HKD (128.86 US Dollars) per kg, and once exceeded 5000 HKD per kg.

The European eel and other freshwater eels are eaten in Europe, the United States, and other places. A traditional east London food is jellied eels, although the demand has significantly declined since World War II. The Basque delicacy angulas consists of elver (young eels) sautéed in olive oil with garlic; elvers usually reach prices of up to 1000 euro per kg.

New Zealand longfin eel is a traditional Māori food in New Zealand. In Italian cuisine, eels from the Valli di Comacchio, a swampy zone along the Adriatic coast, are especially prized, along with freshwater eels of Bolsena Lake and pond eels from Cabras, Sardinia.

In northern Germany, the Netherlands, the Czech Republic, Poland, Denmark, and Sweden, smoked eel is considered a delicacy.

Eelskin leather is highly prized. It is very smooth and exceptionally strong.