Eel

Common Name:

American eel, common eel, Atlantic eel, silver eel

Product Information:

Eel meat has a very firm texture, high fat content and full, distinctive flavor. The raw flesh is gray but turns white when cooked and has a small flake.Eel is best bought when still alive, or the flesh can be soft. The animals can survive for several days out of water if kept in a damp environment. Eels harvested from stagnant water or held too long in tanks can have a slightly muddy flavor.

Cooking Tips:

For eel, use cooking methods that help eliminate some of the oil. Avoid heavy sauces that compete with the rich flavor; instead, opt for acidic accompaniments to help counter the fatty meat. Eel is good simmered in a stew. Don’t serve it raw; even in sushi, or unagi, it’s in cooked form. Elvers are usually cooked whole. Skinless, H&G eel is usually filleted or cut into sections of less than 2 inches.

Cooking Methods: