Eel

What Is Eel?

The European eel (Anguilla anguilla) is an oily fish known for its long, slender, snake-like body. It is born in the sea (the Sargasso Sea), grows in rivers and lakes, and migrates back to the sea to reproduce when mature.

It has slippery skin and dense, fatty flesh. This high fat content makes it well suited to smoking and grilling; it is a prized food in Northern European and Japanese cuisines (unagi).

Nutritional Values of Eel

Per 100 g, raw eel contains approximately 184 kcal of energy, 18.4 g of protein, and 11.7 g of fat; it is particularly rich in vitamin A and B12. It is classified as a fatty fish.

What Are the Benefits of Eel?

With its high-quality protein and vitamin A and B12 content, eel can be considered part of a balanced diet; because it is high in fat, portion size is recommended to be monitored.

This information is general; eel is a food and is not a substitute for medical treatment.

How to Choose Eel

Fresh eel should be firm, have shiny skin, and smell of the sea and freshwater. It is generally sold live or very fresh; when buying smoked eel, its color should be bright and its smell clean and smoky.

• A fresh eel should be firm with shiny skin
• It should smell clean; a strong muddy odor is undesirable
• Smoked eel should have a bright color and firm texture

How to Store Eel

Because fresh eel is fatty, it should be eaten within 1–2 days when kept on ice in the refrigerator; it can be cleaned and frozen. Smoked eel keeps for a few days in the refrigerator, and longer in sealed packaging.

Using Eel in the Kitchen

Eel is most often smoked and served as an appetizer; it is also grilled, baked, or cooked with sauce (unagi). Its fatty flesh cooks well over high heat and pairs well with sweet, soy-based sauces.

How to Grill Eel

Clean and slice the eel, season it with salt, and grill over medium-high heat until the skin is crisp; take care to prevent flare-ups as the fat drips.

Frequently Asked Questions

Is eel a saltwater or freshwater fish?

It is both: it is born in the sea, spends most of its life in freshwater, and returns to the sea to reproduce.

Why should eel blood not be eaten raw?

Because raw eel blood can be irritating, the fish is always eaten thoroughly cooked; cooking removes this effect.

What does eel taste like?

It has fatty, tender, slightly sweet flesh; smoking adds an intense depth to this flavor.