Snake soup in cooking varies from place to place but water snake and python snake are popular choices. Chinese cobra, Banded krait, Indo-Chinese Rat Snake, Tri-rope beauty snake and Hundred-pace viper are commonly used in snake soups. At many restaurants that serve snake soups, customers are able to choose, according to their preference, live snakes to be prepared. Snake meat is light pink in color. On a par with fish, snake meat tastes much richer and is chewier than the former. Ramy Inocencio of CNN describes that "Minced dark mushrooms, finely julienned chicken, fragrant chopped ginger and other herbs and spices fill
Antillian snake eel snake eel is of minor commercial interest to fisheries. Antillian snake eel The Antillian snake eel (Ophichthus spinicauda, also known commonly as the Spinefin snake eel or the Banded snake eel) is an eel in the family Ophichthidae (worm/snake eels). It was described by John Roxborough Norman in 1922. It is a marine, deep water-dwelling eel which is known from the western central Atlantic Ocean, including Cuba, Puerto Rico, Trinidad-Tobago, and Venezuela. It is known to dwell at a maximum depth of 300 metres, and inhabits coastal waters. Males can reach a maximum total length of 107 centimetres, but more