Eel as food

Eel as Food

Eels are a type of fish that are consumed in various cuisines around the world. They are known for their elongated bodies and slippery skin. Eels are a popular delicacy in many cultures, and their preparation and consumption have a rich history.

Types of Eels Consumed

There are several species of eels that are commonly consumed as food:

• Anguilla japonica - Also known as the Japanese eel, it is a popular ingredient in Japanese cuisine.
• Anguilla anguilla - Known as the European eel, it is commonly found in European dishes.
• Conger conger - The conger eel is often used in Mediterranean cooking.

Culinary Uses

Eels are prepared and consumed in a variety of ways depending on the region:

Japanese Cuisine

In Japan, eel is known as "unagi" when referring to freshwater eel and "anago" for saltwater eel. Unagi is often grilled and served as "unagi kabayaki," where the eel is filleted, skewered, and grilled with a sweet soy-based sauce. It is commonly served over rice as "unadon" or "unaju."

European Cuisine

In Europe, eels are often smoked, jellied, or stewed. "Jellied eels" is a traditional dish in England, where eels are boiled and allowed to set in their own gelatinous stock. In the Netherlands, "gerookte paling" refers to smoked eel, which is a popular delicacy.

Chinese Cuisine

In Chinese cuisine, eels are often braised or stir-fried. They are used in dishes such as "eel clay pot," where the eel is cooked with soy sauce, ginger, and other spices.

Nutritional Value

Eels are a rich source of protein and contain essential nutrients such as omega-3 fatty acids, vitamins A and D, and minerals like calcium and phosphorus. They are considered a nutritious food choice, although they can be high in fat.

Cultural Significance

Eels hold cultural significance in many societies. In Japan, unagi is traditionally eaten during the summer months, particularly on "Doyo no Ushi no Hi," to provide stamina and vitality. In Europe, eels have been a staple food for centuries, especially in regions with abundant eel populations.

Sustainability and Conservation

Many eel species are facing population declines due to overfishing, habitat loss, and barriers to migration such as dams. Conservation efforts are underway to protect eel populations, including the implementation of fishing quotas and the restoration of natural habitats.

Also see

• Unagi
• Jellied eels
• Fish as food
• Sustainable seafood

• Portal:Food | Glossary of healthy eating | UK Foods | US Foods | Dietary Supplements | Nutrition values of foods
• Encyclopedia of nutrition | Calorie Finder | Nutrition Database | Glycemic Index of Foods | Protein rich foods list

External links

Nutrition lookup (USDA)