Mediterranean Moray

The Mediterranean moray (Muraena helena), commonly referred to as the Rundefined eel, is a notable species within the moray eel family. It is characterized by its elongated, eel-like physique and is native to the eastern Atlantic Ocean and the Mediterranean Sea. Caution should be exercised when interacting with this species, as its bite may pose a hazard to humans due to the mildly toxic nature of its skin.

The Mediterranean moray can attain a length of up to 1.5 meters (4 feet, 11 inches) and a weight exceeding 15 kilograms. Its coloration ranges from dark grey to dark brown, accentuated by fine dark spots. The eel's skin is notably smooth and lacks scales. The dorsal fin extends from just behind its head to the caudal fin, which is fused with the anal fin. Notably, it lacks pectoral fins, and its teeth are characteristically long and sharp, typical of morays. Its mouth is robust and extends beyond the gill area.

This species predominantly inhabits coastal regions of the eastern Atlantic Ocean, spanning from the British Isles to the coast of 🇸🇳 Senegal, including the waters surrounding the Canary Islands, the Azores, and the Mediterranean Sea. It favors rocky substrates and is typically found at depths ranging from 5 to 80 meters (16.5 to 264 feet). The Mediterranean moray is known for its solitary and territorial behavior, often retreating to cavities and crevices among rocks during the day, becoming more active at night. Its diet consists of fish, crayfish, cephalopods, and occasionally deceased marine organisms.

The reproductive habits of the Mediterranean moray remain largely undocumented; however, it is known that they release approximately 60,000 eggs into open water, from which planktonic, transparent leptocephali emerge. The Mediterranean moray hosts several parasites, including a parasitic crustacean, the trematode Folliculovarium mediterraneum, and the flatworm Lecithochirium grandiporum.

While the Mediterranean moray's bite can be hazardous due to the slightly toxic nature of its skin, the species is also valued for culinary purposes, as it can be prepared fresh, and consumed broiled, boiled, or baked. Additionally, its skin can be processed for leather production.