Eel

What Is European Eel?

European eel (Anguilla anguilla) is an oily fish known for its long, flat body resembling a snake. It is born at sea (the Sargasso Sea), grows in rivers and lakes, and migrates back to the sea to spawn once mature.

It has slippery skin and a fatty, dense flesh. This high fat content makes it very suitable for smoking and grilling; it is a prized product in Northern European and Japanese cuisines (unagi).

Nutritional Value of European Eel

100 grams of raw European eel contains approximately 184 kcal of energy, 18.4 g protein, and 11.7 g fat; it is quite rich in vitamin A and B12. It falls in the oily fish category.

What Are the Benefits of European Eel?

With its high-quality protein, vitamin A, and B12 content, European eel can be considered part of a balanced diet; since its fat ratio is high, attention to portion size is recommended.

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

How to Choose European Eel

Fresh eel should be firm, with shiny skin and a sea/freshwater smell. It is usually sold live or very fresh; when buying smoked, the color should be vivid and the smell clean-smoky.

• A fresh specimen should be firm with shiny skin
• The smell should be clean; a heavy muddy smell is undesirable
• When smoked, the color should be vivid, the texture firm

How to Store European Eel

Since fresh eel is oily, it should be consumed within 1-2 days from the refrigerator over ice; it can be cleaned and frozen. Smoked eel keeps for a few days in the refrigerator, longer if sealed.

Using European Eel in the Kitchen

European eel is mostly smoked and served as a meze; it is also grilled, baked, and served in sauce (unagi). Its fatty flesh gives good results at high heat and pairs well with sweet-soy-based sauces.

How Is European Eel Grilled?

Cleaned and sliced eel is salted and grilled over medium-high heat until the skin is crisp; care is taken not to let the flames flare up as the fat drips.

Frequently Asked Questions

Is eel a saltwater or freshwater fish?

It is considered both; it is born at sea, spends most of its life in freshwater, and returns to the sea to spawn.

Why isn't eel blood eaten raw?

Raw eel blood can be irritating, so the fish is always thoroughly cooked before eating; cooking eliminates this effect.

What does eel taste like?

It has a fatty, soft, and slightly sweetish flesh; smoking adds an intense depth to this flavor.