Angulas are the young of the European eel. They are a delicacy in Spain, where a single kilogram can reach thousands of dollars at auction. Angulas are tiny. Fishers need to catch 3,000 eels to reach just 1 kilo, a task that requires spending entire nights in the water, in total darkness, braving strong tides and stormy seas. And while angulas are prized for their crunchy texture, they have a very mild taste — almost nonexistent. If they don't taste like much, what makes these eels so special? And why are they so expensive?

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